Food Thread: Please Read This Thread Whilst You Put A Knob Of Butter In The Pan

One of the joys of American BBQ is the delightful selection of radically different foods that come on one plate, or to be more accurate, one tray. Which is really the only way to eat! Is there any other style of food that just assumes that people want three kinds of meat and four different sides? Sure...Tapas is sort of the same thing, but it comes as individual dishes, not as one glorious, monstrous, delectable pile of all sorts of wonderful stuff.

I used to go to an old-style BBQ joint in Oakland, now sadly closed (not Oakland unfortunately) that was my go-to for late dining. Flint's Barbecue made the best sauce I have ever had, and they paired it with some top notch brisket, beef rib, pork ribs and smoked chicken (that could be dry on occasion). And the beef links were the best ever! I don't even remember the sides, although I have a vague recollection of beans. But the Four-Way Combo was the way to go, and the agony while you waited was what to leave off! But woe unto he who dawdled when it was his turn. 300 pound women with cleavers in their hands bellowing, "Next...I SAID NEXT!"

******

The reason I am waxing poetic about Flints is that I am contemplating barbecuing a meat that I rarely see on BBQ menus...short plate ribs. Or, I guess, really long beef short ribs. I think the meat is spectacular, with an amazing amount of beautiful fat liberally distributed throughout the cut, and enough connective tissue for that unctuous mouth feel that comes when something is cooked low and slow for a very long time.

I have bought beef ribs from a good butcher and have asked him to leave a lot of meat on them, instead of doing what most butchers do and trim the roast close to the bone. That's good for the roast and bad for the ribs. But the roast is where the money is, so I sympathize.

This might be the best way to get great beef ribs without having to bribe the butcher or pay roast beef prices for beef ribs.

******

Okay, I admit it. One reason I chose this recipe is because the photo is great and the lamb chops (those are loin chops) have the tail, which is the best part!

Another reason is that it is really weird. I am not sure I would use a great (and expensive) cut like a lamb loin chop in a stroganoff, but I would try it first with some pork chops to see whether it was worth the expense.

Lamb chop stroganoff

Plus, I am a sucker for Brit recipes. I love things like "use a knob of butter," or "whilst!"

******
So, this is a bit of a shtick, and her technique needs work, but I do love the idea of almost doubling the surface area of a pork loin so more of it is exposed to some delicious herb rub or marinade. The bacon wrap is completely over the top and I will be trying that too.
Diva Q's Braided Smoked Pork Loin
The one thing I would change is to put the herb mixture under the bacon wrap. That way everything is kept nice and moist, the meat can soak up more of the flavor, and the bacon on the outside can get crispier.

Did I say "one thing?" I meant two things. Don't overcook it! Pork loin is not well marbled, so be careful not to dry it out. I would shoot for an internal temperature of no more than 140 degrees, and if I make this dish I will pull it at 136 degrees.

******

Corpse Reviver #2

I used to make these a lot, and it is a very nice cocktail. Why I stopped is a mystery. But I promise to rectify that egregious error in my drinking repertoire.

******
Lisa Douglas demonstrates an interesting bread recipe.
I think I tried that when I first started baking.

[Hat Tip: Weasel]

******
Hmmm...."Basil Salt." It seems like quite a bit of work for something that can easily be duplicated with fresh basil, or frozen basil. Dried basil is beyond the pale however. I just don't think it tastes good compared to the fresh version.

Oh...frozen basil? Yeah...put all of your extra basil in the blender. Then portion it out and freeze it, protected from air! I know, that's a really complicated recipe, but you folks have been reading the Food Thread ^TM for years and have acquired skills you didn't know you had! Do it!

[Hat Tip: a reader who prefers to remain anonymous]

******

******
Just send me oysters. Lots of oysters, and I will provide special dispensation for those without taste who insist upon maple syrup with their French Toast. And pork rib roasts from the front end of the pig where all the good and fatty meat lives, carrots that don't taste like stalky chalk, spare bottles of Van Winkle Special Reserve 12 Year Old Bourbon, an herb garden that actually produces herbs (but no basil!), well-marbled NY strip steaks and elk backstrap to: cbd dot aoshq at gmail dot com.

And don't think that the rest of you are off the hook with maple syrup and French Toast: I'm still watching you! And I am watching you perverts who shake Manhattans and keeping a list for the Burning Times.

Posted by: CBD at 04:00 PM

Comments

(Jump to bottom of comments)

1 *sigh* You taunt me with such spectacular photos of delicious food...yet I get to spend the next couple of days on a clear liquid diet to prep for a certain medical procedure (you know the one!)...

Posted by: "Perfessor" Squirrel at July 24, 2022 04:02 PM (K5n5d)

2 That top picture is my kind of charcuterie board.

Posted by: bluebell at July 24, 2022 04:03 PM (aeePL)

3 Gravy with an added secret ingredient.

Posted by: blake - semi lurker in marginal standing(5pTK/) at July 24, 2022 04:04 PM (5pTK/)

4 That "gravy boat" in the last pic just cracks me up...

Posted by: "Perfessor" Squirrel at July 24, 2022 04:05 PM (K5n5d)

5 Having nails tonight, preferably 16d

Posted by: Skip at July 24, 2022 04:05 PM (38JOs)

6 That top picture is my kind of charcuterie board.
Posted by: bluebell at July 24, 2022 04:03 PM (aeePL)
----------

*takes note for future reference*

Posted by: blake - semi lurker in marginal standing(5pTK/) at July 24, 2022 04:05 PM (5pTK/)

7 Hello Food Thread Morons.

Big Dilemma here on the high plains. Cook the lovely and talented Mrs. a delicious season dish of risotto with calabrese sausages, peaches and basil accompanied by a delicious sparkling wine or take her to the local dirt track races for hot dogs.

Posted by: Pete Bog at July 24, 2022 04:05 PM (Jzz++)

8 You missed an opportunity . . . "whilst you put a knob of butter in the pan on the hob."

Posted by: bluebell at July 24, 2022 04:06 PM (aeePL)

9 *takes note for future reference*
Posted by: blake - semi lurker in marginal standing(5pTK/) at July 24, 2022 04:05 PM (5pTK
-------
Ha!

Posted by: bluebell at July 24, 2022 04:07 PM (aeePL)

10 Just set a couple of lamb chops to marinate.

Posted by: From That Time at July 24, 2022 04:07 PM (4780s)

11 By the way, the background in the gravy boat picture leads me to believe it might be Thanksgiving in the Nurse's lounge.

Posted by: blake - semi lurker in marginal standing(5pTK/) at July 24, 2022 04:07 PM (5pTK/)

12 Pete Bog, I'm actually leaning toward dirt track/hot dogs. That sounds like a hell of a lot of fun.

Bring a bottle of prosecco to class it up!

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at July 24, 2022 04:08 PM (Dc2NZ)

13 Please let me know if you're serving gravy, I'm busy when ever you are.

Posted by: AZ deplorable moron at July 24, 2022 04:08 PM (riYIr)

14 How much is a know?

Posted by: N.L. Urker, my trench is full of chickens at July 24, 2022 04:08 PM (LAmgw)

15 7 Hello Food Thread Morons.

Big Dilemma here on the high plains. Cook the lovely and talented Mrs. a delicious season dish of risotto with calabrese sausages, peaches and basil accompanied by a delicious sparkling wine or take her to the local dirt track races for hot dogs.
Posted by: Pete Bog at July 24, 2022 04:05 PM (Jzz++)

Ummm, does she want to go to the dirt race? If she does, that's the obvious choice with the dinner saved for another nice night tomorrow.

Posted by: Nova local at July 24, 2022 04:08 PM (exHjb)

16 Knocked me on the floor with the gravy boat, lol.

Posted by: dartist at July 24, 2022 04:09 PM (+ya+t)

17 Not a know, a knob. Is a knob bigger or smaller than a pat?

Posted by: N.L. Urker, my trench is full of chickens at July 24, 2022 04:09 PM (LAmgw)

18 Big Dilemma here on the high plains. Cook the lovely and talented Mrs. a delicious season dish of risotto with calabrese sausages, peaches and basil accompanied by a delicious sparkling wine or take her to the local dirt track races for hot dogs.
Posted by: Pete Bog at July 24, 2022 04:05 PM (Jzz++)
-----------

Maybe go to the race with a well stocked picnic basket?

Posted by: blake - semi lurker in marginal standing(5pTK/) at July 24, 2022 04:10 PM (5pTK/)

19 No gravy for me, thanks. *hurl*

Posted by: bluebell at July 24, 2022 04:10 PM (aeePL)

20 The prices on lamb around here are off the hook. I'm fond of a grilled lamb sirloin but geeze... the cost is killing me.

Posted by: Martini Farmer at July 24, 2022 04:10 PM (BFigT)

21 And I'm gonna second loving the top pick as "my kind of chacuterie" b/c I can eat all the BBQ meats (thank you, no dairy/tree nuts) vs all the Italian deli meats that normally get dipped in milk as part of their creation that I can't...

Now, if we could sub the mac and cheese and cornbread for grilled pineapple and loaded beans, I'd be set with the pic!

Posted by: Nova local at July 24, 2022 04:11 PM (exHjb)

22 Ummm, does she want to go to the dirt race? If she does, that's the obvious choice with the dinner saved for another nice night tomorrow.
Posted by: Nova local at July 24, 2022 04:08 PM (exHjb)

Of course she does. What cool chick wouldn't?

Getting her to wear the appropriate clothing is a different question.....

Posted by: Pete Bog at July 24, 2022 04:11 PM (Jzz++)

23 The prices on lamb around here are off the hook. I'm fond of a grilled lamb sirloin but geeze... the cost is killing me.
Posted by: Martini Farmer at July 24, 2022 04:10 PM (BFigT)
--------------

We fail to see the problem.....

Posted by: WEF at July 24, 2022 04:11 PM (5pTK/)

24 Corpse Reviver!

Nice, and old Harry Craddock special.

I think the joke that went along with the drink was "4 Corpse Revivers consumers in rapid succession would unrevive the corpse again."

Posted by: Bitter Clinger at July 24, 2022 04:11 PM (zw90i)

25 I applewood smoked a pork loin this week in my old electric smoker, which I haven't used frequently enough. I barely got a 1/4" smoke rind on it so I guess I should have paid more attention and keep the smoke thicker.

It was still good and at $1.49/lb, a good deal.

Posted by: G'rump928(c) at July 24, 2022 04:12 PM (hwaFC)

26 No corpse reviver for me. I've got chopped watermelon freezing for watermelon daiquiris as soon as my daughter gets here.

Posted by: bluebell at July 24, 2022 04:12 PM (aeePL)

27 20 The prices on lamb around here are off the hook. I'm fond of a grilled lamb sirloin but geeze... the cost is killing me.
Posted by: Martini Farmer at July 24, 2022 04:10 PM (BFigT)

Aldi's had their lamb leg roast for $7.99/lb this week - I almost grabbed it, but I then thought about the cost of the rest of my groceries and got their 2lb unseasoned burger deal for $7.50 instead...dang limited food budgets. $7.99/lb isn't even bad b/c the steak was higher priced (but I didn't get that, either)...

Posted by: Nova local at July 24, 2022 04:12 PM (exHjb)

28 Pork is proof that God loves us.

Posted by: G'rump928(c) at July 24, 2022 04:13 PM (hwaFC)

29 High of over 100° every day for weeks, relief maybe on Wed-Thu. 'Til then…

☀
Too hot to cook
Too humid to chew
Variety of liquids
Will just have to do

Just as the doctor suggested, tomato juice seems helpful. Salted. And ground black peppered. A few drops of Cthulu sauce. Oh, look! Vodka!

Posted by: mindful webworker - must be that anthropomorphically globularly warmening at July 24, 2022 04:13 PM (sU5F9)

30 Looking for a recommendation.

If one wanted to smoke a brisket point, but your butcher was closed, would there be a similar cut to look for?

Seems that Little VIA was really hoping for some of my brisket while home on leave.

Posted by: Village Idiot's Apprentice at July 24, 2022 04:13 PM (1n+EO)

31 >>Big Dilemma here on the high plains. Cook the lovely and talented Mrs. a delicious season dish of risotto with calabrese sausages, peaches and basil accompanied by a delicious sparkling wine or take her to the local dirt track races for hot dogs.

Is this a real question or are you just looking for someone to blame when you go to the races?

Posted by: JackStraw at July 24, 2022 04:13 PM (ZLI7S)

32 Did a brisket for the nephews birthday yesterday.....meat candy. Paired it up with bacon smoked on the pellet grill and baked potatoes. Everyone ate too much.

Posted by: Mister Scott (formerly GWS) at July 24, 2022 04:14 PM (bVYXr)

33 A few drops of Cthulu sauce. Oh, look! Vodka!

Posted by: mindful webworker - must be that anthropomorphically globularly warmening at July 24, 2022 04:13 PM (sU5F9)

I see we have a fellow tabletop roleplaying game player here...

Posted by: Nova local at July 24, 2022 04:14 PM (exHjb)

34 My neighbor eats the cactus from her backyard.
Now I want to try it.
Goya sells it for $3.29 for a jar.

Posted by: gourmand du jour, partly cloudy clearing in the afternoon at July 24, 2022 04:15 PM (jTmQV)

35 Today is National Tequila Day.
Virtual margaritas for everyone!

https://tinyurl.com/3eb5c8p6

Posted by: redridinghood at July 24, 2022 04:15 PM (NpAcC)

36 Is this a real question or are you just looking for someone to blame when you go to the races?
Posted by: JackStraw at July 24, 2022 04:13 PM (ZLI7S)
----------------

I'm going with "yes" here.

Posted by: blake - semi lurker in marginal standing(5pTK/) at July 24, 2022 04:15 PM (5pTK/)

37 Love everything in todays thread, especially the cocktail. It's close to our go-to summer cocktail so Must Try

Posted by: Huck Follywood at July 24, 2022 04:15 PM (b3cMx)

38 I just made a Krusteaz blueberry muffin loaf- it is tasty AF

Posted by: DB at July 24, 2022 04:15 PM (geLO8)

39 22 Ummm, does she want to go to the dirt race? If she does, that's the obvious choice with the dinner saved for another nice night tomorrow.
Posted by: Nova local at July 24, 2022 04:08 PM (exHjb)

Of course she does. What cool chick wouldn't?

Getting her to wear the appropriate clothing is a different question.....
Posted by: Pete Bog at July 24, 2022 04:11 PM (Jzz++)

See, one never tells a wife her clothes are not appropriate. One just packs a backup set for her to change into if she decides herself she's not dressed correctly when there...

Posted by: Nova local at July 24, 2022 04:16 PM (exHjb)

40 My brother bought a hotdog and bun steamer for parties with his kids. Everything stays warm all day unlike grilling them with cold buns. Great idea for a crowd that could easily eat 50 dogs.

Posted by: dartist at July 24, 2022 04:16 PM (+ya+t)

41 Got two 5.5lb whole chickens for 99cents/lb at Kroger on Friday. Will set em up for smoking on the charcoal smoker tomorrow using the beer can chicken stand I just bought and the older one I already had.

Will have to empty a 12 ouncer before starting and open a 2nd one to decant into the first empty can so that both are half full. Then up the chicken's butt!

Posted by: Count de Monet at July 24, 2022 04:16 PM (4I/2K)

42 Krogers had packages of 3 lamb sirloins, about a pound... $18.

Posted by: Martini Farmer at July 24, 2022 04:17 PM (BFigT)

43 No corpse reviver for me. I've got chopped watermelon freezing for watermelon daiquiris as soon as my daughter gets here.

Posted by: bluebell at July 24, 2022 04:12 PM (aeePL)

Yum!

I've played around with watermelon cocktails for years and never really successfully achieved anything superior to just plugging a bottle of vodka or silver rum into a watermelon and eating the slices.

My watermelon cocktails just never come out watermelony enough, and if I use some syrup or other product they wind up tasting too artificially watermelon.

Perhaps it's just because I can't appreciate subtle flavors from having fried my tastebuds from years of smoking.

Posted by: Bitter Clinger at July 24, 2022 04:17 PM (zw90i)

44 Also, I saw an ad for a brand of vodka that boasts zero carbs.
I thought that was all vodka.

Posted by: gourmand du jour, partly cloudy clearing in the afternoon at July 24, 2022 04:17 PM (jTmQV)

45 A few drops of Cthulu sauce. Oh, look! Vodka!
Posted by: mindful webworker

I was appalled until I saw the last 2 items.
Nice save!

Posted by: AZ deplorable moron at July 24, 2022 04:17 PM (riYIr)

46 hiya

Posted by: JT at July 24, 2022 04:17 PM (T4tVD)

47 The first picture looks yummy!

Posted by: redridinghood at July 24, 2022 04:17 PM (NpAcC)

48 Did a brisket for the nephews birthday yesterday.....meat candy. Paired it up with bacon smoked on the pellet grill and baked potatoes. Everyone ate too much.
Posted by: Mister Scott (formerly GWS) at July 24, 2022 04:14 PM (bVYXr)

Liar! There is no such thing as too much with that spread.

Posted by: Count de Monet at July 24, 2022 04:18 PM (4I/2K)

49 "Also, I saw an ad for a brand of vodka that boasts zero carbs.
I thought that was all vodka."

Try their plant based beer while you're there.

Posted by: Village Idiot's Apprentice at July 24, 2022 04:18 PM (1n+EO)

50 I've played around with watermelon cocktails for years and never really successfully achieved anything superior to just plugging a bottle of vodka or silver rum into a watermelon and eating the slices.
-------
That's good too, BC. But in this case the watermelon was already cut up and I figured this was a good way to use the last of it.

I'll find the link to the recipe.

Posted by: bluebell at July 24, 2022 04:18 PM (aeePL)

51 38 I just made a Krusteaz blueberry muffin loaf- it is tasty AF
Posted by: DB at July 24, 2022 04:15 PM (geLO

That's my favorite blueberry muffin mix. If you like to eat it like my kids, reduce the needed water by the amount of "juice" in the blueberry can (go about 1/4 cup short), make the mix, then toss in the whole can and stir, and then fold in another cup of fresh blueberries sprinkled with (raw) sugar and bake as muffins to the long end of the cook time (possibly a couple minutes over) - divine, and a nicely brown with purple streaks color!

Posted by: Nova local at July 24, 2022 04:19 PM (exHjb)

52 Went to a birthday dinner last night at a upper priced restaurant ( doesn't necessarily mean good) last night . I've had better for the price but one item was very unusual to be on the appetizer menu and was excellent. Deviled eggs. So good I had two orders ( isn't that the case with deviled eggs?) .

Yes they were over priced in my hobo palate opinion but I was celebrating so didn't mind much.

Posted by: Anti doesn't matter at July 24, 2022 04:19 PM (+4XNm)

53 Is this a real question or are you just looking for someone to blame when you go to the races?
Posted by: JackStraw at July 24, 2022 04:13 PM (ZLI7S)

You have been blamed enough around here. I would not hoist that on your shoulders. We went a few weeks ago and had a ball. Writing the description of that meal made me hungry enough to know where my heart is, at least for tonight!

The real bone of contention will be do I use Arborrio or Carnaroli rice for the risotto?

Posted by: Pete Bog at July 24, 2022 04:20 PM (Jzz++)

54 Corpse Reviver #2 is a great cocktail, however-

I disagree with that particular recipe which unnecessarily adds simple syrup to the mix, and thus turns a perfectly cromulent cocktail into a sweet girly drink.

The Cointreau/triple se and absinthe alone provide the proper amount of sweetness.

Posted by: naturalfake at July 24, 2022 04:20 PM (5NkmN)

55 Pete Bog--Two questions for me to decide on the menu. Do they have chili dogs at the track? When do the modifides start?

Posted by: Art Rondelet of Malmsey at July 24, 2022 04:22 PM (fTtFy)

56 Lagunitas makes an IPA with only 3 carbs.
Not bad. Daytime IPA.
I like a lot of beers but I prefer my waistline right where it is.

Posted by: gourmand du jour, partly cloudy clearing in the afternoon at July 24, 2022 04:22 PM (jTmQV)

57 Don't like watermelon anything. Wish I did. I do like cantaloupe but not many things are cantaloupe flavored.

Posted by: Anti doesn't matter at July 24, 2022 04:23 PM (+4XNm)

58 Thanks, CBD. I would kill for that tray of bbq, but the XO doesn't like bbq. Last year, a couple friends and I went to Swine Dining, a bbq place down near Offutt. I got the burnt ends. I swear, I ate those burnt ends with tears running down my face because they were so damned good. In one meal, I think I ingested an entire year's worth of fat. And it was worth it!

Posted by: Captain Josepha Sabin -- I wasn't particularly fond of the '70s the first time around at July 24, 2022 04:23 PM (H31K8)

59 Cthulhu the Destroyer's Abysmal Void Doom Sauce:

https://tinyurl.com/kxwbtb3b

Black from squid ink!

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at July 24, 2022 04:23 PM (Dc2NZ)

60 Greetings, Food Fans and Kitchen Artisans ... Am thinking about buying a chest freezer, the convertible type which can function as either a refrigerator or freezer ... Does anyone have experience with these -- or chest freezers in general -- or maybe some advice to share? Thanks in advance!

Posted by: Kathy at July 24, 2022 04:24 PM (h3RRP)

61 I like Krusteaz mixes, muffins and pancakes

Posted by: Skip at July 24, 2022 04:24 PM (38JOs)

62 Oh yeah. That 'gravy boat' is occasionally found in small general aviation aircraft.

On a different note, my neighbors down the street handed me a decent collection of peaches off their backyard tree. I don't know what variety but they were about 67-75% of the size you find in the store.

I turned some of them into the "Peaches and Cream Tart" from Rose Levy Beranbaum's "The Pie and Pastry Bible". Then converted the remainder into freezer jam.

Happy days.

Posted by: Additional Blond Agent, STEM Guy at July 24, 2022 04:24 PM (ZSK0i)

63 See, one never tells a wife her clothes are not appropriate. One just packs a backup set for her to change into if she decides herself she's not dressed correctly when there...
Posted by: Nova local at July 24, 2022 04:16 PM (exHjb)

I am not a particularly far seeing person but even I can envision the discussion when arriving at the races and surveying the crowd, I reach behind the seat and pull out a halter top (one of which I do not believe she owns) and say "Here Baby, Try this on"

Posted by: Pete Bog at July 24, 2022 04:25 PM (Jzz++)

64 57 Don't like watermelon anything. Wish I did. I do like cantaloupe but not many things are cantaloupe flavored.
Posted by: Anti doesn't matter at July 24, 2022 04:23 PM (+4XNm)

Got a fresh watermelon from the farm this week. I now get why people pay more for watermelon from farms than from the store. More ripe/red, more flavor, and yet still firm and not over ripe. It was one of the best ones I've had (so I got another one ordered in this week's box).

Watermelon flavored stuff is awful b/c it's not watermelon flavored...I compare it to "green apple" flavor which is also horrid, and not green apple flavored.

Posted by: Nova local at July 24, 2022 04:25 PM (exHjb)

65 Skip -

Its STILL HOT out thar....in case you were wonderin.....

Posted by: JT at July 24, 2022 04:25 PM (T4tVD)

66
If one wanted to smoke a brisket point, but your butcher was closed, would there be a similar cut to look for?

Seems that Little VIA was really hoping for some of my brisket while home on leave.
Posted by: Village Idiot's Apprentice

Have you cooked tri-tip? It might be an okay substitute.
If you haven't make sure you figure out how to cut across the grain *before* cook it. Until you know the trick (the least abrupt angle is where to start carving) you will make very tough sliced meat.

Posted by: AZ deplorable moron at July 24, 2022 04:25 PM (riYIr)

67 Here's the watermelon margarita recipe:

https://tinyurl.com/4a5ye47f

Posted by: bluebell at July 24, 2022 04:26 PM (aeePL)

68 We were in Charleston a bit over a week ago and ate at one of the local restaurants known for their BBQ.

Their sauces were excellent, but in all honesty I was disappointed in the quality of the pulled pork and pork ribs.

They weren't bad but they were definitely inferior to what I made at home. South Carolina, hang your head in shame!

However, they had a great rib dish which I've never tried before-
Fried Ribs smothered in Alabama White BBQ Sauce!

Wholley Kau!!! Was that good. So, good you didn't want to stop eating when you got to your fingers everything was so tasty with that sauce.

I suggest you find a recipe or make one up and try it at home. That's what we're going to do.

Posted by: naturalfake at July 24, 2022 04:26 PM (5NkmN)

69 Posted by: naturalfake at July 24, 2022 04:20 PM (5NkmN)

.....

IIRC, the original called for Kina Lillet, which is no longer available.

I think some bartenders are using Cochi Americano instead of Lillet Blanc because they want the herbal qualities, but then it's sacrificing a bit of sweetness. Probably why they use some simple.

Posted by: Bitter Clinger at July 24, 2022 04:27 PM (zw90i)

70 I have one of each. It's a pain in the ass to get things out of a full chest freezer. otoh from what I can tell the chest freezers are almost never "frost free" where uprights almost always are. I've read a couple places that the frost-free can cause (or accelerate?) freezer burn because of the temperature cycling.

Posted by: Helena Handbasket at July 24, 2022 04:27 PM (llON8)

71 I'm hotter sitting under ceiling fan and air conditioning

Posted by: Skip at July 24, 2022 04:27 PM (38JOs)

72 Am thinking about buying a chest freezer,
-----
Chest freezer keeps the cold better. Uprights the cold pours out when you open the door.

Posted by: dartist at July 24, 2022 04:27 PM (+ya+t)

73 Kathy, I bought a small chest freezer (it's only me) some years ago at Best Buy. I think around $120. I love it. Had in the shed in the old place and in the garage now. Frost free. Frigidaire.

Posted by: Infidel at July 24, 2022 04:27 PM (mn1Pi)

74 "Have you cooked tri-tip? It might be an okay substitute."

Haven't tried it yet.

But just might do it.

Posted by: Village Idiot's Apprentice at July 24, 2022 04:27 PM (1n+EO)

75 I reach behind the seat and pull out a halter top (one of which I do not believe she owns) and say "Here Baby, Try this on"
Posted by: Pete Bog

I can see the eye-roll from here.

Posted by: AZ deplorable moron at July 24, 2022 04:28 PM (riYIr)

76 60 Greetings, Food Fans and Kitchen Artisans ... Am thinking about buying a chest freezer, the convertible type which can function as either a refrigerator or freezer ... Does anyone have experience with these -- or chest freezers in general -- or maybe some advice to share? Thanks in advance!
Posted by: Kathy at July 24, 2022 04:24 PM (h3RRP)

I have a chest freezer and love it.

My only piece of advice. Every 3-6 months, have a "have the spouse dig out the oldest thing he can find for dinner" few days in your dining plan. Even though I do this, my spouse occasionally misses things that end up even older at future digs. I usually do every 3rd dig b/c I go to the bottom.

Posted by: Nova local at July 24, 2022 04:28 PM (exHjb)

77 Posted by: bluebell at July 24, 2022 04:26 PM (aeePL)

.....

Thanks!

Bookmark added!

Posted by: Bitter Clinger at July 24, 2022 04:28 PM (zw90i)

78 Gravy is a secret ingredient all its own.

Posted by: Aetius451AD personal phone at July 24, 2022 04:28 PM (Pa9Qi)

79 Frozen watermelon margaritas are also excellent.

And I'm also partial to frozen cantaloupe margaritas and daiquiris.

If you can use Pecos cantaloupe, you will ascend to Flavor Valhalla!

Posted by: naturalfake at July 24, 2022 04:29 PM (5NkmN)

80 Anyone have "whipped honey?" My wife went to a farmers market down the road and brought back a tiny little jar with some in it. She paid $7 for what looks like 3oz.

Me, over here shaking my head. But making mental notes to take to the liquor store tomorrow.

Posted by: Martini Farmer at July 24, 2022 04:29 PM (BFigT)

81 Posted by: Nova local at July 24, 2022 04:25 PM (exHjb)

One reason I wish I had liked watermelon is I used to be a buyer for a small grocery store chain and I bought local farm grown watermelons every week during the season. I had my pick of the best for free.

Posted by: Anti doesn't matter at July 24, 2022 04:29 PM (+4XNm)

82 Martini Farmer, whipped honey is great on buttered toast or biscuits!

Posted by: bluebell at July 24, 2022 04:29 PM (aeePL)

83 Have you cooked tri-tip? It might be an okay substitute.
If you haven't make sure you figure out how to cut across the grain *before* cook it. Until you know the trick (the least abrupt angle is where to start carving) you will make very tough sliced meat.
Posted by: AZ deplorable moron

Uh, I'd be careful here; brisket is low and slloooooow in a smoker. Tri-tip is low and fast on a grill. You can use smoke on the tri-tip but it has so little fat, smoking it would turn it into shoe leather. Smokey, but shoe leather.

A brisket sub might actually be US prime chuck but I've never tried. Amazing Ribs has a smoked chuck recipe.

Posted by: weft cut-loop/i] at July 24, 2022 04:31 PM (IEa8U)

84 If you can use Pecos cantaloupe, you will ascend to Flavor Valhalla!
Posted by: naturalfake at July 24, 2022 04:29 PM (5NkmN)

Never heard of cantaloupe margaritas.

Posted by: Anti doesn't matter at July 24, 2022 04:31 PM (+4XNm)

85 Gravy is a secret ingredient all its own.
Posted by: Aetius451AD personal phone at July 24, 2022 04:28 PM (Pa9Qi)

And my blood type!

Posted by: Stacey Abrams at July 24, 2022 04:31 PM (4I/2K)

86 I am not a particularly far seeing person but even I can envision the discussion when arriving at the races and surveying the crowd, I reach behind the seat and pull out a halter top (one of which I do not believe she owns) and say "Here Baby, Try this on"
Posted by: Pete Bog at July 24, 2022 04:25 PM (Jzz++)

See, this is again wrong. You don't do anything at the race. It's when she expresses a desire to leave b/c she feels over/under/wrongly dressed that you mention you did bring an extra set of clothes if she wants to see if those work better. They never get mentioned if she's happy.

Posted by: Nova local at July 24, 2022 04:31 PM (exHjb)

87 That lamb stroganoff looks delish!

I need help. Some time ago a moron posted a link to a recipe for chicken gumbo. I tried it and it was excellent. I've made it a few times but never wrote it down, just saved it to my favorites on my computer. Well... new computer and old favorites are now no more

If you are that moron I will be forever grateful if you could post the link again.

Posted by: jewells45 at July 24, 2022 04:32 PM (nxdel)

88 I've seen honey whipped and spun.
I think it's the same thing.

Posted by: gourmand du jour, partly cloudy clearing in the afternoon at July 24, 2022 04:33 PM (jTmQV)

89 We were in Charleston a bit over a week ago and ate at one of the local restaurants known for their BBQ.

Their sauces were excellent, but in all honesty I was disappointed in the quality of the pulled pork and pork ribs.

Posted by: naturalfake at July 24, 2022 04:26 PM

The quality of pork we are getting here in Texas has sucked for some time. I buy a pack of two spare ribs from Sams cook them exactly the same way at the same time on the same smoker and one comes out fantastic and the other one I have to toss out because it is tough and chewy. It has happened to me twice now.

Got a pork butt on sale from Kroger last month and did my normal prep and cook and it was tough. We wound up tossing it out as well.

Posted by: Mister Scott (formerly GWS) at July 24, 2022 04:33 PM (bVYXr)

90 I'm looking at a frozen dragon fruit margarita and it is a gorgeous hot pink. It would need extra lime to boost the flavor methinks.

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at July 24, 2022 04:33 PM (Dc2NZ)

91 I wanted to not have to dig to get to the cut of beef I need so I bought a 17sqft upright. This one has shelves that are adjustable rather than the type that have the coolant circulating in the shelves.
I received notification that my beef has been hung 528lbs.
I can't wait for it to be delivered (paid a bit extra for delivery).

Posted by: AZ deplorable moron at July 24, 2022 04:34 PM (riYIr)

92 64 -- I need to hustle out to the farm stand in Mangelson's parking lot -- about eight miles from home. I've been buying watermelons and cantaloupe from them for years. Their Athena cantaloupe are as big as a small watermelon and really sweet. Their watermelons are so, so much better than store bought crap.

Posted by: Captain Josepha Sabin -- I wasn't particularly fond of the '70s the first time around at July 24, 2022 04:34 PM (H31K8)

93 Basil!

Yes dear?

Posted by: Ocimum basilicum at July 24, 2022 04:34 PM (FyhRj)

94 I just take the watermelon and run the flesh through the blender to make "agua de sandino" or watermelon juice.

I really don't like eating watermelon but the juice is tasty.

Posted by: Kindltot at July 24, 2022 04:34 PM (xhaym)

95 I cannot seem to cook pork chops without turning them into jerky. Still food.

Posted by: Aetius451AD personal phone at July 24, 2022 04:34 PM (Pa9Qi)

96 * I meant smoking it for hours in a smoker. You only need to grill it with smoke. A 2.5lbs tip at 225' for about 35- 40min will be medium-rare. If your grill can heat up quick, temp it at 35min, and if at 120, then pull it, and heat the grill up and reverse sear. Or reverse sear in a cast iron pan inside.

Posted by: weft cut-loop/i] at July 24, 2022 04:35 PM (IEa8U)

97 Posted by: jewells45 at July 24, 2022 04:32 PM (nxdel)

Order a jar of roux on line. Even the old Louisiana ladies use that now when making their gumbo.

Posted by: Anti doesn't matter at July 24, 2022 04:35 PM (+4XNm)

98 What's this about whipping honey? This cannot stand!

Posted by: The American Society for the Prevention of Cruelty to Honey at July 24, 2022 04:35 PM (PiwSw)

99 >>Black from squid ink!

Fun fact. Calamari, aka squid, is the official appetizer of Rhode Island. Cthulhu is also a product of the ocean state. Coincidence?

Apparently, taking the time to actually pass a resolution declaring a state appetizer is more important than doing things like filling potholes for our solons in the state government.

Posted by: JackStraw at July 24, 2022 04:36 PM (ZLI7S)

100 Posted by: naturalfake at July 24, 2022 04:20 PM (5NkmN)

.....

IIRC, the original called for Kina Lillet, which is no longer available.

I think some bartenders are using Cochi Americano instead of Lillet Blanc because they want the herbal qualities, but then it's sacrificing a bit of sweetness. Probably why they use some simple.
Posted by: Bitter Clinger at July 24, 2022 04:27 PM (zw90i)

Like Cocchi, Kina Lillet was used for bitterness. Kina is another way to say quinine.

My personal fave for use in the Corpse Reviver #2 and the 20th Century is Tempus Fugit's "Kina L'Aero D'Or"
for a Kina Lillet substitute.

Posted by: naturalfake at July 24, 2022 04:36 PM (5NkmN)

101 Watermelon is full of citrulline which keeps lead in the ol' pencil if you happen to have someone with whom to correspond.

Posted by: Count de Monet at July 24, 2022 04:36 PM (4I/2K)

102 Uh, I'd be careful here; brisket is low and slloooooow in a smoker. Tri-tip is low and fast on a grill. You can use smoke on the tri-tip but it has so little fat, smoking it would turn it into shoe leather. Smokey, but shoe leather.

A brisket sub might actually be US prime chuck but I've never tried. Amazing Ribs has a smoked chuck recipe.
Posted by: weft cut-loop

'The Point' was mentioned in the OP, it's pretty lean too.
N.B. I don't argue with cooking technique mentioned.

Posted by: AZ deplorable moron at July 24, 2022 04:37 PM (riYIr)

103 Discovered this guy on YouTube recently. Great recipes and nice explanations and videos of how to do them.

Brian Lagerstrom: https://bit.ly/3osDyBk

Posted by: Clyde Shelton at July 24, 2022 04:37 PM (Do5/p)

104 I cannot seem to cook pork chops without turning them into jerky. Still food.
Posted by: Aetius451AD personal phone at July 24, 2022 04:34 PM (Pa9Qi)

Mrs928 coats her chops in course koshering salt and put them in baggies in the fridge for a couple of days before cooking and they come out juicy and delicious as long as you don't overcook them.

Posted by: G'rump928(c) at July 24, 2022 04:37 PM (hwaFC)

105 Order a jar of roux on line. Even the old Louisiana ladies use that now when making their gumbo.

I don't mind making my own.

Posted by: jewells45 at July 24, 2022 04:37 PM (nxdel)

106 96 I cannot seem to cook pork chops without turning them into jerky. Still food.
Posted by: Aetius451AD personal phone at July 24, 2022 04:34 PM (Pa9Qi)

Think medium, not well done, and welcome the slight pink...

Posted by: Nova local at July 24, 2022 04:37 PM (exHjb)

107 Posted by: JackStraw at July 24, 2022 04:36 PM (ZLI7

I learned something today about RI .

Rhode Island had the first Baptist church in the Country.

Posted by: Anti doesn't matter at July 24, 2022 04:38 PM (+4XNm)

108 >>>[70] I have one of each. It's a pain in the ass to get things out of a full chest freezer. Posted by: Helena Handbasket at July 24, 2022 04:27 PM (llON

=============
Greetings and thanks, Helena ... I'm a short person so, to avoid that PITA problem you mentioned, I might get some IKEA Hallbar recycling buckets with handles ... Saw several YT videos about organizing freezer foods with these ... They also appear to simplify the process when it's time to defrost.

Posted by: Kathy at July 24, 2022 04:39 PM (h3RRP)

109 "'The Point' was mentioned in the OP, it's pretty lean too. "

This is my first summer of smoking, but what I see tells me that the point is the fattier portion, and the flat tends toward lean.

Posted by: Village Idiot's Apprentice at July 24, 2022 04:41 PM (1n+EO)

110 I cannot seem to cook pork chops without turning them into jerky. Still food.
Posted by: Aetius451AD personal phone at July 24, 2022 04:34 PM (Pa9Qi)

Shake n Bake for the win.

Posted by: Anti doesn't matter at July 24, 2022 04:41 PM (+4XNm)

111 >>Rhode Island had the first Baptist church in the Country.

Yep. First Jewish synagogue as well.

Rhode Island was founded on religious freedom.

Posted by: JackStraw at July 24, 2022 04:42 PM (ZLI7S)

112 Dinner tonight is about making the youngest happy (he had been complaining that we always had fish or stews or ethic food on Sundays, and he just wanted simple non-fish stuff).

So, its Safeway's fried chicken with Little Potato Company's Boomer Gold potatoes (2 bags roasted with garlic powder, salt and olive oil for an hour at 350 - which is longer than the bag says, but with that amount, it's best) and microwave farm fresh corn on the cob and farm white peaches and blueberries.

More carbs than I usually serve, but this kid loves them...and I had sushi for lunch (Hmart had California roll for $3.99 - I hadn't seen this in months), so I'm ready for a hearty meal!

Posted by: Nova local at July 24, 2022 04:42 PM (exHjb)

113 a fellow tabletop roleplaying game player here...
Posted by: Nova

Moi? Nah. I barely know what that means.

Cthulu is what we call the Cholula™ hot sauce.

Posted by: mindful webworker - baby it's hot outside at July 24, 2022 04:42 PM (sU5F9)

114 An idiotic article on cannibalism at the top over at Insty.

Posted by: Aetius451AD personal phone at July 24, 2022 04:42 PM (Pa9Qi)

115 ethic = ethnic - we aren't vegan here

Posted by: Nova local at July 24, 2022 04:42 PM (exHjb)

116 I cannot seem to cook pork chops without turning them into jerky. Still food.
Posted by: Aetius451AD personal phone at July 24, 2022 04:34 PM (Pa9Qi)

Shake n Bake for the win.
Posted by: Anti doesn't matter at July 24, 2022 04:41 PM (+4XNm)

I can't believe I'm saying this, but ya gotta sous vide that shit.

Posted by: Count de Monet at July 24, 2022 04:43 PM (4I/2K)

117 A brisket sub might actually be US prime chuck but I've never tried. Amazing Ribs has a smoked chuck recipe.
-----
Thumbs up on that one and way cheaper than overpriced brisket they sell everywhere around here. Hard to hurt chuck.

Posted by: dartist at July 24, 2022 04:43 PM (+ya+t)

118 This is my first summer of smoking, but what I see tells me that the point is the fattier portion, and the flat tends toward lean.
Posted by: Village Idiot's Apprentice

Yup, you're right, I got it backwards.
If you want point-like you can't do tri-tip, it is much too lean.

I don't know of another cut as fatty as the point. Sorry.
I do know I grew up on tri-tip and enjoy it though!

Posted by: AZ deplorable moron at July 24, 2022 04:43 PM (riYIr)

119 Recently, I tried grilling a cut of beef that I was unfamiliar with called the picanha, which is popular in Brazil.

It's great and sorta walks the same ground as tri-tip in that it's a cut between two other cuts, but it's much more flavorful and juicy than the tri-tip.

My advice...throw away your tri-tip and cook picanha.

Posted by: naturalfake at July 24, 2022 04:43 PM (5NkmN)

120 This is sort of a food-related question: I'm getting accumulations of water in the bottom of my refrigerator. All the online help about this issue notes that it is probably due to a plugged defrost water line and that it can be cleared out through the drain hole in the bottom of the fridge. However, my Frigidaire has no obvious drain holes anywhere. Any ideas?

And "slap hot iron to it" is probably not an acceptable answer.

Posted by: Captain Obvious, Laird o' the Sea at July 24, 2022 04:43 PM (aaGzp)

121 Rhode Island was founded on religious freedom.
Posted by: JackStraw at July 24, 2022 04:42 PM (ZLI7S)M

After Roger Williams was kicked out is MA like you. 😀

Posted by: Anti doesn't matter at July 24, 2022 04:44 PM (+4XNm)

122 That is a delicious sounding drink. I shall add it to the list.
Beautiful day here and I'm working on my second mojito using home-grown mint.
Yum!

Interestingly, my mint is influenced by the rosemary growing next to it and that went crazy. Its adds a different twist that isn't unpleasant.

Posted by: Diogenes at July 24, 2022 04:44 PM (anj39)

123 I cannot seem to cook pork chops without turning them into jerky. Still food.
Posted by: Aetius451AD

What style?

For grilling, I brine for a few hours, pat dry 20 min before grilling*. Heat up the grill hot to clean it, then back down to medium-hot. Grease the grill, check the time, then sear the chops for 1 min, turn the chops 90' for another 1min.

Lid down, when the chops turn white on the sides up to the top, figure out how long that took ( ie 6 min on a 1" chop ) and flip and only continue for that exact time. Cook them on edge for bonus point. Check the temp on your biggest chop, and let them rest.

* also score any fat/silver skin you left on the sides with shallow slices

Posted by: weft cut-loop/i] at July 24, 2022 04:45 PM (IEa8U)

124 Mrs928 coats her chops in course koshering salt and put them in baggies in the fridge for a couple of days before cooking and they come out juicy and delicious as long as you don't overcook them.

Posted by: G'rump928(c) at July 24, 2022 04:37 PM

That is a long dry brine for pork chops. I usually brine mine for a couple of hours unless I am going to smoke them. Then I do the brine for a couple of days and toss them in the smoker after I rinse them and let them sit for an hour or so.

Posted by: Mister Scott (formerly GWS) at July 24, 2022 04:45 PM (bVYXr)

125 Interestingly, my mint is influenced by the rosemary growing next to it and that went crazy. Its adds a different twist that isn't unpleasant.
Posted by: Diogenes at July 24, 2022 04:44 PM (anj39)

Dey's miscegenated!

Posted by: Homer Stokes at July 24, 2022 04:46 PM (4I/2K)

126 However, my Frigidaire has no obvious drain holes anywhere. Any ideas?

And "slap hot iron to it" is probably not an acceptable answer.
Posted by: Captain Obvious, Laird o' the Sea at July 24, 2022 04:43 PM (aaGzp)

And this is a poor place for advice on drilling holes.

More seriously, check the ice maker line, and/or the water dispenser.

Posted by: Diogenes at July 24, 2022 04:47 PM (anj39)

127 I reach behind the seat and pull out a halter top (one of which I do not believe she owns) and say "Here Baby, Try this on"
Posted by: Pete Bog at July 24, 2022 04:25 PM (Jzz++)

-----------

Can I have your stuff?

Posted by: Duke Lowell at July 24, 2022 04:47 PM (u73oe)

128 My neighbor eats the cactus from her backyard.
Now I want to try it.
Goya sells it for $3.29 for a jar.

Nopal. My aunt would saute it with some pork. As a kid I wouldn't even try it. She had prepared some for my mom. It was awesome. Meant to ask her how to prepare it. She more than likely saute it with lard, and salt and pepper.

Posted by: Paladin at July 24, 2022 04:49 PM (DRRif)

129 Oh, and don't forget about frozen pineapple margaritas and daiquiris.

Yum!

Posted by: naturalfake at July 24, 2022 04:49 PM (5NkmN)

130 Had to step out for a few minutes. Thanks to all for the prayers on previous thread.

Posted by: t_bodie - Lurker. Unless you are reading this. at July 24, 2022 04:49 PM (ttzpt)

131 Guess nails will be hard to digest, I will go make a hamburger on grill instead

Posted by: Skip at July 24, 2022 04:51 PM (38JOs)

132 CBD, that Lamb Chop Stroganoff looks absolutely delicious!!!

Will follow your advice and use pork chop first.
Saving the recipe for cooler weather.

I have some short ribs in the freezer. What I usually make with them is Beef Bulgogi using this recipe.

https://tinyurl.com/52b6hx8r

It is delish.

Posted by: Scuba_Dude at July 24, 2022 04:51 PM (fe7in)

133 My advice...throw away your tri-tip and cook picanha.
Posted by: naturalfake

It's just a top sirloin cap or coulette. It's pretty good and is easier to trim, harder to find in the West.

Posted by: weft cut-loop/i] at July 24, 2022 04:52 PM (IEa8U)

134 If you can use Pecos cantaloupe, you will ascend to Flavor Valhalla!
Posted by: naturalfake at July 24, 2022 04:29 PM (5NkmN)

Never heard of cantaloupe margaritas.
Posted by: Anti doesn't matter at July 24, 2022 04:31 PM (+4XNm)

Give it a whirl. They're delish!

Posted by: naturalfake at July 24, 2022 04:52 PM (5NkmN)

135 Greetings:

RE: Oakland, CA

When I first got deported to California, I lived in Alameda (city) which I describe fondly as a small island off the coast of Oakland.

Our Coast Guard refers to the body of water separating the two as the Estuary. The locals call it the Moat.

Posted by: 11B40 at July 24, 2022 04:53 PM (uuklp)

136 Jewells... I have a recipe for chicken and andouille sausage gumbo if you're interested.

email in nic.

Posted by: Martini Farmer at July 24, 2022 04:55 PM (BFigT)

137 Mrs D whipped up an absolutely outstanding nectarine upside down cake. OMG!!!
And then she said those magical words: "You'd better eat that quickly. It's not going to keep."

Yes ma'am.

Posted by: Diogenes at July 24, 2022 04:55 PM (anj39)

138 Diogenes, that sounds delicious. I love nectarines, and I love upside-down cakes. Something about that brown sugar and butter combo. Mmmmm.

Posted by: bluebell at July 24, 2022 04:56 PM (aeePL)

139 Martini Farmer email sent.

Posted by: jewells45 at July 24, 2022 04:58 PM (nxdel)

140 >>>[120] This is sort of a food-related question: I'm getting accumulations of water in the bottom of my refrigerator. All the online help about this issue notes that it is probably due to a plugged defrost water line and that it can be cleared out through the drain hole in the bottom of the fridge. However, my Frigidaire has no obvious drain holes anywhere. Any ideas? Posted by: Captain Obvious, Laird o' the Sea at July 24, 2022 04:43 PM (aaGzp)
===========
Greetings, Captain Obvious ... As a "bandaid", one YouTuber suggests using a turkey baster and squirting hot water into the air vent (inside the refrigerator) ... He doesn't guarantee this will work, but says sometimes it alleviates the problem until you can fix it properly.

Posted by: Kathy at July 24, 2022 04:59 PM (h3RRP)

141 Guess nails will be hard to digest, I will go make a hamburger on grill instead
Posted by: Skip

Yeah; nobody likes to wipe with a magnet.

That's what people did during the Depression.

Posted by: JT at July 24, 2022 04:59 PM (T4tVD)

142 Diogenes, that sounds delicious. I love nectarines, and I love upside-down cakes. Something about that brown sugar and butter combo. Mmmmm.
Posted by: bluebell at July 24, 2022 04:56 PM (aeePL)

I know, right!!??
And when the brown sugar/butter mix cook into the cake's edge to make those crunchy little morsels of yummy goodness.
Heaven!

Posted by: Diogenes at July 24, 2022 05:00 PM (anj39)

143 Alameda, there are way worse spots to be in NorCal.
Alameda has nice neighborhoods, all came up when Alameda had the Navy base there. Only 3 ways in or out, the tunnel, the drawbridge, or a boat.
I think the BBQ joint that CBD is describing was close to the tunnel entrance from the Oakland side.

Posted by: gourmand du jour, partly cloudy clearing in the afternoon at July 24, 2022 05:03 PM (jTmQV)

144 Light switch has us puzzled

Posted by: Skip at July 24, 2022 05:05 PM (38JOs)

145 Light switch has us puzzled
Posted by: Skip

Can you email me a pic of the rat's nest? Info in nic.

Posted by: Tonypete at July 24, 2022 05:06 PM (6WCwE)

146 I made Pioneer Woman's chili. It's pretty good. It does used canned beans. I made mine with pintos and black beans, as I hate kidney beans. I may play around with the recipe a bit.

Slso, I ordered some stuff from Mary Jane's Farm. I've bought her baking mix before and like it. The Shepherd's bread is really good. I'm going to buy up some of the meals and use them when I just don't feel like cooking. It's not cheap but prices are what you would expect for backpacking food. She rescued an ild grain mill. The flour comes out like powder. It's nice stuff. She tries to source ingredients locally.

Posted by: Notsothoreau at July 24, 2022 05:07 PM (YynYJ)

147 Alameda, there are way worse spots to be in NorCal.
Alameda has nice neighborhoods, all came up when Alameda had the Navy base there
Posted by: gourmand

Funny story about Alameda. There were complaints that all the garage doors were opening and closing without being physically activated.
It took a while, (mean while the problem continued) to figure out an aircraft carrier was testing it's radar and overloading the radio frequency door controllers.

Posted by: AZ deplorable moron at July 24, 2022 05:08 PM (riYIr)

148 >>> 87 That lamb stroganoff looks delish!

I need help. Some time ago a moron posted a link to a recipe for chicken gumbo. I tried it and it was excellent. I've made it a few times but never wrote it down, just saved it to my favorites on my computer. Well... new computer and old favorites are now no more If you are that moron I will be forever grateful if you could post the link again.
Posted by: jewells45 at July 24, 2022 04:32 PM (nxdel)

I started printing out copies and putting them in plastic sheet protectors in a 3-ring binder (full of recipes!!!). I add notes on the margins. Of course I have a backlog of recipes I haven't printed because I haven't tried them yet...

Posted by: Helena Handbasket at July 24, 2022 05:08 PM (llON8)

149 Found a bacon-wrapped pork tenderloin at a grocery near my buddy’s cottage, done much like that. Smoked it at 250 for about 2.5 hours. It was fabulous!

Will attempt to make my own, soon.

Posted by: Marty at July 24, 2022 05:08 PM (mSlty)

150
I was at fire school with the emergency response team at Texas A&M one year. We went out to lunch for BBQ at one of those old-timey places that served on waxed paper. One of the guys, who was totally metrosexual, asked, "Do you have whole-grain bread?" The server, who looked like Earthquake Magoon, roared, "In a barbecue place?" and damn near chased him out with a cleaver.

Posted by: Hadrian the Seventh at July 24, 2022 05:09 PM (JVuoD)

151 Proud daddy here. Daughter unit made My Mexican Rice as seen in "The Deplorable Gourmet" (copyrighted!). She used an iron skillet and cooked on an electric stove indicating jut a bit scorched on the bottom but otherwise a great first execution. Fyi, Filipinos fight over that bit of browned rice in the bottom of a rice cauldron. In Cebuano it is called 'dukut' prononounced "doo-KOOT". Happy cooking, horde.

Posted by: Cicero Kaboom! Kid at July 24, 2022 05:09 PM (3Or4S)

152 Good Lord, CBD did you eat that whole BBQ meal? A wee lad such as you?

Posted by: Eromero at July 24, 2022 05:10 PM (0OP+5)

153 More seriously, check the ice maker line, and/or the water dispenser.
Posted by: Diogenes at July 24, 2022 04:47 PM (anj39)
-----------
Don't have ice maker/water dispenser. This is a pretty basic fridge.

Posted by: Captain Obvious, Laird o' the Sea at July 24, 2022 05:10 PM (aaGzp)

154 Afternoon.

Here's an old Oaxacan woman making enchiladas.

https://youtu.be/OmVLLFQaEzk

Mmmmmmmm, enchilaaadaaaaas!

Posted by: Robert at July 24, 2022 05:11 PM (1Yy3c)

155 Best BBQ I've ever ad was just of 28 south of Dulles Airport near the Dulles Convention Center. Called Willards.
BBQ sammich, red beans and rice, collard greens, and that sweet tea.
Damned good eatin'!

Posted by: Diogenes at July 24, 2022 05:11 PM (anj39)

156 >>> 108
=============
Greetings and thanks, Helena ... I'm a short person so, to avoid that PITA problem you mentioned, I might get some IKEA Hallbar recycling buckets with handles ... Saw several YT videos about organizing freezer foods with these ... They also appear to simplify the process when it's time to defrost.
Posted by: Kathy at July 24, 2022 04:39 PM (h3RRP)

Oh, nice! I've been trying to think of what containers might work in a freezer to collect batches of similar / same items. I'll check those out.

Posted by: Helena Handbasket at July 24, 2022 05:12 PM (llON8)

157 Alameda is home to the USS Hornet.
I visit it every 2 or 3 years.
The hangar deck is full of actual vintage military aircraft as well as many other interesting items such as the airstream trailer that the Apollo astronauts spent their quarantine time.

Posted by: gourmand du jour, partly cloudy clearing in the afternoon at July 24, 2022 05:13 PM (jTmQV)

158 Summer fruit being a theme, L&T cooked four batches of peach jam yesterday. The house smelled delicious and now we are stocked up for a while. It is as good as billed. If you behave and I don't eat it all first, I might bring a jar to a MoMe. Drizzled over a spicy smoked Pork Loin it would be awfully tasty.

Posted by: Pete Bog at July 24, 2022 05:13 PM (Jzz++)

159 Good Lord, CBD did you eat that whole BBQ meal? A wee lad such as you?
Posted by: Eromero at July 24, 2022 05:10 PM (0OP+5)

In truth he did have to add a hob of butter to the bread to finish it off.

Posted by: Pete Bog at July 24, 2022 05:15 PM (Jzz++)

160 Funny story about Alameda. There were complaints that all the garage doors were opening and closing without being physically activated.
It took a while, (mean while the problem continued) to figure out an aircraft carrier was testing it's radar and overloading the radio frequency door controllers.
Posted by: AZ deplorable moron at July 24, 2022 05:08 PM (riYIr)

Ahhh...vhere dey keep the nukleur wessels!
-Chekov

Posted by: Diogenes at July 24, 2022 05:15 PM (anj39)

161 Drizzled over a spicy smoked Pork Loin it would be awfully tasty.
Posted by: Pete Bog

The AoS handbook states it is illegal to bait Morons in such a fashion.

Posted by: Tonypete at July 24, 2022 05:15 PM (6WCwE)

162 She more than likely saute it with lard, and salt and pepper.
Posted by: Paladin at July 24, 2022 04:49 PM (DRRif)

Next to butter, pretty much anything cooked in lard is good. And frankly, it makes the best pie crust. Since I cant have butter, I have been using it in cooking, along with chicken schmaltz. Mercy, the food is elevated in a way that is far beyond my skill.

Posted by: Moki at July 24, 2022 05:15 PM (JrN/x)

163 Update on the Tillamook and Blue Bell peach ice creams.
The Tillamook was good, the 'new' Blue Bell 'peachy peach' is by far the best peach ice cream I've had. Mrs. commented on the size of the peach chunks, very nice.

Posted by: AZ deplorable moron at July 24, 2022 05:16 PM (riYIr)

164 The price that is shocking me lately is Jerky. I've seen it hit 5 dollars for 2 oz and higher.

The next deer I take I am going to turn all the meat I can into jerky. Hell I might even try selling it at the farmers market.

Posted by: Nearsighted Cyclopes at July 24, 2022 05:17 PM (PbwT0)

165 I think Alameda has a bunch of distilleries located in the former base, Hangar vodka, and a place that makes absinthe.

Posted by: gourmand du jour, partly cloudy clearing in the afternoon at July 24, 2022 05:17 PM (jTmQV)

166 Posted by: Kathy at July 24, 2022 04:39 PM (h3RRP)

Kathy, some friends of ours addressed this by buying an upright freezer from a restaurant supply store. More pricey but I think they but a used one. Lots of storage and more easily accessed than a chest freezer. Unless you are particularly organized and store the food in baskets the chest freezers are a PITA.

Posted by: Pete Bog at July 24, 2022 05:17 PM (Jzz++)

167 "Do you have whole-grain bread?" The server, who looked like Earthquake Magoon, roared, "In a barbecue place?" and damn near chased him out with a cleaver.
Posted by: Hadrian the Seventh at July 24, 2022 05:09 PM

* nods * This is as it should be.

Beef ribs are a good starter meat for those intimidated by smoking a brisket. Beef clod is another, which is a cut that doesn't get nearly the love it should in the BBQ world.

Posted by: Duncanthrax at July 24, 2022 05:18 PM (a3Q+t)

168 This one looks like a good food thread to bookmark.

Posted by: Cybersmythe at July 24, 2022 05:19 PM (6jmQG)

169 SIL and her husband (who inspired me to buy a pellet smoker) will be visiting from Col next weekend to ride motorcycles with us along the upper Mississippi. A brisket will be prepared in their honor. After seeing that top pic, it's gonna be hard to wait until next Saturday.

Posted by: Turn Two at July 24, 2022 05:19 PM (3Vnwp)

170 Just got in from the lake. Showered. Debating whether to cook burgers on the grill. Which requires another shower prior to eating. 106 HIndex.

Posted by: olddog in mo, No Cheetos allowed on the 'toon at July 24, 2022 05:20 PM (OWmSs)

171 Found some Blue Bell ice cream today at the store. That alone is worth the entire trip.

Tangently related to food: I stopped at the new Bucee's in Florence SC yesterday. It was as crowded as any place I have ever been in; The parking lot was completely filled, easily 500-700 people in the building and the line to the women's room was wrapped around a number of the aisles. You could barely move in the place.

Incredible! Never saw anything like it.

Posted by: Tonypete at July 24, 2022 05:20 PM (6WCwE)

172 "Update on the Tillamook and Blue Bell peach ice creams.
The Tillamook was good, the 'new' Blue Bell 'peachy peach' is by far the best peach ice cream I've had."

*FistBump*

Fixxin to start our third tub of the Bluebell later tonight.

Posted by: Village Idiot's Apprentice at July 24, 2022 05:21 PM (1n+EO)

173 128 My neighbor eats the cactus from her backyard.
Now I want to try it.
Goya sells it for $3.29 for a jar.

Nopal. My aunt would saute it with some pork. As a kid I wouldn't even try it. She had prepared some for my mom. It was awesome. Meant to ask her how to prepare it. She more than likely saute it with lard, and salt and pepper.
Posted by: Paladin at July 24, 2022 04:49 PM (DRRif)
I ate some yesterday on a pork sammich. And don't any of you nopalitos eaters ever again talk disparagingly about that noble dish, stewed okra again.

Posted by: Eromero at July 24, 2022 05:21 PM (0OP+5)

174 >>> 173
==
I ate some yesterday on a pork sammich. And don't any of you nopalitos eaters ever again talk disparagingly about that noble dish, stewed okra again.
Posted by: Eromero at July 24, 2022 05:21 PM (0OP+5)

You are welcome to my share of okra.

Posted by: Helena Handbasket at July 24, 2022 05:22 PM (llON8)

175 " The parking lot was completely filled, easily 500-700 people in the building and the line to the women's room was wrapped around a number of the aisles. You could barely move in the place.

Incredible! Never saw anything like it."

We stopped at that one four times last week.

And yes, we counted 120 gas pumps.

Posted by: Village Idiot's Apprentice at July 24, 2022 05:23 PM (1n+EO)

176 Anyone have "whipped honey?" My wife went to a farmers market down the road and brought back a tiny little jar with some in it. She paid $7 for what looks like 3oz.

Me, over here shaking my head. But making mental notes to take to the liquor store tomorrow.
Posted by: Martini Farmer
"Whipped", "creamed" or "spun" honey is not whipped. creamed nor spun. It is crystalized, just like that jar you forgot in the back of the pantry, only the crystals are very, very small. Each brand has a different mouth feel.
Trader Joes has a wonderful creamed honey.
It can be made by mixing a good batch at 10% with regular honey. Stir easy, and put in a cool spot to let it set up.
Spun honey doesn't drip. And, since it's already crystalized, keeps forever.

Posted by: MkY at July 24, 2022 05:23 PM (cPGH3)

177 Diogenes, Willard's now has two locations - Chantilly and Reston. Their prices are pretty good, considering the area and the cost of stuff now.

Thanks for mentioning this - we've only ever eaten Red, hot and Blue, since it's down the street, but this looks much, much better!

Posted by: Moki at July 24, 2022 05:24 PM (JrN/x)

178 172 "Update on the Tillamook and Blue Bell peach ice creams.
The Tillamook was good, the 'new' Blue Bell 'peachy peach' is by far the best peach ice cream I've had."

*FistBump*

Fixxin to start our third tub of the Bluebell later tonight.
Posted by: Village Idiot's Apprentice at July 24, 2022 05:21 PM (1n+EO)

Sigh - now ice cream is something I miss!

I'm almost afraid to post something I've found that partly soothes the desire without being $8-10/pt (like normal dairy-free frozen options are), but Aldi's has stocked a nice black cherry sorbet. It's only 14oz, so inflation took 2 oz away this year, but you can afford the "pint" at $2.49. And it goes well on their Aldi brand sugar cones (also dairy free). I tried the lemon sorbet and have the orange in my freezer. The lemon was good, but it's not dessert - the cherry is dessert!

Posted by: Nova local at July 24, 2022 05:25 PM (exHjb)

179 I ate some yesterday on a pork sammich. And don't any of you nopalitos eaters ever again talk disparagingly about that noble dish, stewed okra again.
Posted by: Eromero

I sampled it raw once, that was enough.
Stewed okra remains on *the list*.

Posted by: AZ deplorable moron at July 24, 2022 05:27 PM (riYIr)

180 I started printing out copies and putting them in plastic sheet protectors in a 3-ring binder (full of recipes!!!). I add notes on the margins. Of course I have a backlog of recipes I haven't printed because I haven't tried them yet...

LMAO! I do the exact thing! I just never got around to printing this particular recipe. I should bring my binder to the MoMe.

Posted by: jewells45 at July 24, 2022 05:27 PM (nxdel)

181 "I'm almost afraid to post something I've found that partly soothes the desire without being $8-10/pt"

Our local Food Lion has Bluebell for $7.99
For a real half gallon.

But Aldi's always has good deals too.

Posted by: Village Idiot's Apprentice at July 24, 2022 05:27 PM (1n+EO)

182 Haven't seen any Blue Bell peach around here. Bought their Pralines and cream today, whole half gallon just for me, as a reward for drying my first cherry tomatoes and green pepper strips in my new dehydrator.

Boy, it took a long time, and I ended up with five tiny little vacuum sealed packs of food. Keep telling myself it's really a lot of food with 90% water removed. Going to try banana chips this week.

Posted by: skywch at July 24, 2022 05:27 PM (uqhmb)

183 Jewells and Tonypete... recipe info sent. If you have questions don't hesitate to ask. It's an old, handed down recipe from way, way back when. It's vague, but there's room to "experiment" with it. Very old school gumbo.

Posted by: Martini Farmer at July 24, 2022 05:27 PM (BFigT)

184 I sampled it raw once, that was enough.
Stewed okra remains on *the list*.
Posted by: AZ deplorable moron

Lemme guess - scrapple is safe around you too.

Posted by: Tonypete at July 24, 2022 05:28 PM (6WCwE)

185 Grilled or roasted okra will change your mind. Whole nother animal.

Posted by: MkY at July 24, 2022 05:28 PM (cPGH3)

186 Nova Local, thanks to you too! I tried oat ice cream the other day and it made me horridly sick, but I know I can eat sorbet! Black cherry sounds wonderful!

Posted by: Moki at July 24, 2022 05:28 PM (JrN/x)

187 Funny story about Alameda. There were complaints that all the garage doors were opening and closing without being physically activated.
It took a while, (mean while the problem continued) to figure out an aircraft carrier was testing it's radar and overloading the radio frequency door controllers.

Posted by: AZ deplorable moron at July 24, 2022 05:08 PM

The opposite thing happened when we were stationed in Connecticut at the submarine base. If they were broadcasting on the VLF band you could not open your garage door with a remote unless you were very close to the door, like six foot or closer or the remote would not work.

Posted by: Mister Scott (formerly GWS) at July 24, 2022 05:28 PM (bVYXr)

188 Posted by: Martini Farmer - Thank you!!

Posted by: Tonypete at July 24, 2022 05:29 PM (6WCwE)

189 The price that is shocking me lately is Jerky. I've seen it hit 5 dollars for 2 oz and higher.
-----
My brother got a dehydrator for fathers day and made jerky so much better than you can buy. He can't keep up with demand, told him to freeze it in baggies and pull out what you need, it thaws fast. Kids and grand kids scarf it up faster than he can make it. You can use any lean beef if you cut it across the grain.

Posted by: dartist at July 24, 2022 05:29 PM (+ya+t)

190 Grilled some chicken yesterday. Truly the food of the Gods. Accompanied it with pasta, mixed tomato salad, green beans, and a nice Portugese "Pet Nat" rose wine.

Since most of the cooking was done well in advance, it was a good dinner for a hot night.

Posted by: Trimegistus at July 24, 2022 05:30 PM (QZxDR)

191 Just re-sorted the freezer. Space is very tight but now all the bacon is together in Best Buy date order, oldest in front. The bacon stack packages are much more space efficient than the slice array packages.

No room in there for Blue Bell Peachy Peach. Will have to make room.

Posted by: Count de Monet at July 24, 2022 05:30 PM (4I/2K)

192 Lemme guess - scrapple is safe around you too.
Posted by: Tonypete

Never seen it to try...

Posted by: AZ deplorable moron at July 24, 2022 05:31 PM (riYIr)

193 Jerky...
We have to kill 3 or 4 more deer than we're used to this year, so jerky is on the shelf again. Start with 10#s, end up at around 2-3#, and it's gone about as fast as you can make it.

Posted by: MkY at July 24, 2022 05:31 PM (cPGH3)

194 "The price that is shocking me lately is Jerky. I've seen it hit 5 dollars for 2 oz and higher"

Buc-ee's loose stuff at the Jerkey bar goes for $29.99 per pound.

Posted by: Village Idiot's Apprentice at July 24, 2022 05:31 PM (1n+EO)

195 This is making me hungry for some barbecue. Good thing the family have been invited to a barbecue this evening!

Posted by: Trimegistus at July 24, 2022 05:32 PM (QZxDR)

196 I''m gonna try pemmican this year. Loads of work, but shelf stable

Posted by: MkY at July 24, 2022 05:32 PM (cPGH3)

197 186 Nova Local, thanks to you too! I tried oat ice cream the other day and it made me horridly sick, but I know I can eat sorbet! Black cherry sounds wonderful!
Posted by: Moki at July 24, 2022 05:28 PM (JrN/x)

I don't get sick on oat, but it's not good. The coconut based are okay and are what I use in my pumpkin pie "ice cream" pies for Thanksgiving, but now, I usually go sorbet for "ice cream".

The Talenti strawberry hibiscus sorbetto is my other favorite thing, but it's double the Aldi price (best price you'll ever find is $4/pt, and it's usually $7/pt not on sale) and almost never in stock. The Talenti Roman raspberry can pinch hit, but the Aldi cherry sorbet is better!

I'm kinda like Nancy Pelosi b/c I have 4 Aldi's sorbets and 2 Talenti sorbettos in my freezer, but I refuse to pay $7-8/each, so if it's a sale I buy 4-5 of them.

Posted by: Nova local at July 24, 2022 05:33 PM (exHjb)

198 I think Alameda has a bunch of distilleries located in the former base, Hangar vodka, and a place that makes absinthe.
Posted by: gourmand du jour, partly cloudy clearing in the afternoon at July 24, 2022 05:17 PM

Absinthe is well known to make the heart grow fonder.

Then drive you insane. Then kill you.

Eh. Take the good with the bad.

Posted by: Pete Bog at July 24, 2022 05:34 PM (Jzz++)

199 Much appreciation to everyone for their helpful freezer comments and advice ... Have a great evening!

Posted by: Kathy at July 24, 2022 05:34 PM (h3RRP)

200 162 ... Moki,
When it comes to lard, do you use hydrogenated or the pure stuff? If pure, where do you get it?

Posted by: JTB at July 24, 2022 05:34 PM (7EjX1)

201 I''m gonna try pemmican this year. Loads of work, but shelf stable
Posted by: MkY

I watched a youtuber make pemmican with dried apricots. It looked interesting.

Posted by: AZ deplorable moron at July 24, 2022 05:34 PM (riYIr)

202 Thanks Martini Farmer.

Posted by: jewells45 at July 24, 2022 05:35 PM (nxdel)

203 They just built and opened a Buc-ee's here in Kentucky, south of Lexington near Richmond, KY (I think.) We're gonna' take a road trip over there one of these days. Being retired it's like an "excursion."

Posted by: Martini Farmer at July 24, 2022 05:35 PM (BFigT)

204 "If pure, where do you get it?"

We use lard when making bark butter for the birds.

Believe it or not, our local Target carries it in one pound blocks, in the grocery section.

Posted by: Village Idiot's Apprentice at July 24, 2022 05:36 PM (1n+EO)

205 So who buys simple syrup for cocktails rather than makes?

Posted by: Guy Mohawk at July 24, 2022 05:36 PM (8GBH4)

206 I watched a youtuber make pemmican with dried apricots. It looked interesting.
Posted by: AZ deplorable moron

Complete food. You can live on it. Fruit makes it palatable, evidently.

Posted by: MkY at July 24, 2022 05:37 PM (cPGH3)

207 They just built and opened a Buc-ee's here in Kentucky, south of Lexington near Richmond, KY (I think.) We're gonna' take a road trip over there one of these days. Being retired it's like an "excursion."
Posted by: Martini Farmer at July 24, 2022 05:35 PM (BFigT)

... with Liberty and Beaver Nuggets for all.

Posted by: Count de Monet at July 24, 2022 05:37 PM (4I/2K)

208 And now I see on Talenti's site that they may have discontinued the strawberry hibiscus sorbetto this year...sigh! It was really good while it lasted, and the raspberry is good...just not as good as the strawberry!

Posted by: Nova local at July 24, 2022 05:37 PM (exHjb)

209 Pete Bog, we putting pork loin back on the menu?

Posted by: Ben Had at July 24, 2022 05:37 PM (l6ok8)

210 I've been laying off ice cream lately but would be willing to cause pain to myself for Blue Bell Peachy Peach. I mean pain like that last 15 pushups.

Posted by: Eromero at July 24, 2022 05:40 PM (0OP+5)

211 "If pure, where do you get it?"

We use lard when making bark butter for the birds.

Believe it or not, our local Target carries it in one pound blocks, in the grocery section.

Posted by: Village Idiot's Apprentice at July 24, 2022 05:36 PM

Kroger carries lard here. 1 pound bricks in the section with the butter. Not sure if it is the pure white lard or regular rendered pig fat, but they do carry it.

Posted by: Mister Scott (formerly GWS) at July 24, 2022 05:41 PM (bVYXr)

212 pain like that last 15 pushups.
Posted by: Eromero

You mean pain like *that* pushup, right?

Posted by: AZ deplorable moron at July 24, 2022 05:42 PM (riYIr)

213 I've only had absinthe once, at a bar in New Orleans where that was all they served.
They specialized in summoning the Green Fairy.
I got mugged on the way home that night.

Posted by: gourmand du jour, partly cloudy clearing in the afternoon at July 24, 2022 05:42 PM (jTmQV)

214 "Not sure if it is the pure white lard or regular rendered pig fat, but they do carry it"

The stuff at Target is the pure white stuff.

https://tinyurl.com/35wjcd54

Posted by: Village Idiot's Apprentice at July 24, 2022 05:44 PM (1n+EO)

215 So who buys simple syrup for cocktails rather than makes?
Posted by: Guy Mohawk at July 24, 2022 05:36 PM (8GBH4)

I like to use Syrup Gomme, which is an old-fashioned ingredient that gives you cocktails a nice "silky" texture. Basically, it's simple syrup with gum arabic mixed in. Sometimes has a wee bit of orange flower water in the mix.

Giffard makes a nice one that I'll buy when on sale.

Posted by: naturalfake at July 24, 2022 05:44 PM (5NkmN)

216 You mean pain like *that* pushup, right?
____________

What's a "pushup?"

Posted by: Martini Farmer at July 24, 2022 05:44 PM (BFigT)

217 The stuff at Target is the pure white stuff.

https://tinyurl.com/35wjcd54
Posted by: Village Idiot's Apprentice

No. The pure stuff doesn't have BHA. Try latino stores.

Posted by: MkY at July 24, 2022 05:46 PM (cPGH3)

218 "What's a "pushup?""

A form of ladies undergarment?

Posted by: Village Idiot's Apprentice at July 24, 2022 05:46 PM (1n+EO)

219 Posted by: Ben Had at July 24, 2022 05:37 PM (l6ok

I've got to find a bigger sous vide!

If you want Pork Loin, you shall have it darling.

Posted by: Pete Bog at July 24, 2022 05:47 PM (Jzz++)

220 Pork loin vs. Pork tenderloin. Discuss.

Posted by: olddog in mo, No Cheetos allowed on the 'toon at July 24, 2022 05:47 PM (OWmSs)

221 What's a "pushup?"

A type of bra.

Posted by: jewells45 at July 24, 2022 05:48 PM (nxdel)

222 Pork loin?
If you're gonna smoke it, you might as well cure it and make Canadian bacon.

Posted by: MkY at July 24, 2022 05:48 PM (cPGH3)

223 I liked orange pushups as a kid.

Posted by: olddog in mo, No Cheetos allowed on the 'toon at July 24, 2022 05:50 PM (OWmSs)

224 If one wanted to smoke a brisket point, but your butcher was closed, would there be a similar cut to look for?

Seems that Little VIA was really hoping for some of my brisket while home on leave.
Posted by: Village Idiot's Apprentice

--------------------------------

Chuck roast can be smoked like brisket and turns out really well. The connective tissue breaks down nicely.

Posted by: Bigsmith at July 24, 2022 05:50 PM (vyfBU)

225 The stuff at Target is the pure white stuff.

https://tinyurl.com/35wjcd54
Posted by: Village Idiot's Apprentice

No. The pure stuff doesn't have BHA. Try latino stores.

Posted by: MkY at July 24, 2022 05:46 PM

My grandparents would have a hog slaughtered every year in the late fall in Kentucky. They would get about a 5 gallon bucket of the pure white lard and keep it in the basement along with the hams. That stuff was liquid gold when you wanted to fry something, chicken, potatoes or cornbread. It was very good.

Posted by: Mister Scott (formerly GWS) at July 24, 2022 05:50 PM (bVYXr)

226 Ahhhhh..... a "pushup" is a type of popsicle. The pedo ice cream man always played with it in a suggestive way before giving it to us.

You're welcome.

Posted by: Martini Farmer at July 24, 2022 05:51 PM (BFigT)

227 Pork loin?
If you're gonna smoke it, you might as well cure it and make Canadian bacon.
-----
Good stuff there. Eggamuffins all around!

Posted by: dartist at July 24, 2022 05:52 PM (+ya+t)

228 BBQ so expensive right now . At Pappa's BBQ in Houston, a 1/4 pound sliced beef with two sides is $17.

Posted by: Anti doesn't matter at July 24, 2022 05:53 PM (+4XNm)

229 Pete Bog, we took it off the menu this year!

Posted by: Ben Had at July 24, 2022 05:55 PM (l6ok8)

230 NY Post declares Trump unfit to serve

Heh.

Posted by: G'rump928(c) at July 24, 2022 05:55 PM (hwaFC)

231 NY Post declares Trump unfit to serve

Posted by: Paul at July 24, 2022 05:53 PM

Oh dear lord, it's over for Trump!

Posted by: Mister Scott (formerly GWS) at July 24, 2022 05:55 PM (bVYXr)

232 220 Pork loin vs. Pork tenderloin. Discuss.
Posted by: olddog in mo, No Cheetos allowed on the 'toon at July 24, 2022 05:47 PM (OWmSs)

One is affordable - one is less so.

Posted by: Nova local at July 24, 2022 05:56 PM (exHjb)

233 Have to stop snacking on the Rotel dip and lime Tostito chips. Gonna be full before supper.

Posted by: olddog in mo, No Cheetos allowed on the 'toon at July 24, 2022 05:57 PM (OWmSs)

234 BBQ so expensive right now . At Pappa's BBQ in Houston, a 1/4 pound sliced beef with two sides is $17.

Posted by: Anti doesn't matter at July 24, 2022 05:53 PM

At franklin BBQ in Austin TX brisket is $34 a pound. It's insane.

Posted by: Mister Scott (formerly GWS) at July 24, 2022 05:57 PM (bVYXr)

235 Isn't the port tenderloin from along the spine? Not even close to the loins?

Posted by: G'rump928(c) at July 24, 2022 05:57 PM (hwaFC)

236 BBQ so expensive right now . At Pappa's BBQ in Houston, a 1/4 pound sliced beef with two sides is $17.
Posted by: Anti doesn't matter at July 24, 2022 05:53 PM (+4XNm)

That's why I'm learning to make it myself. It's nowhere near restaurant quality (they'd throw it out and fire me for wasting their meat and pit investments), but I can put 'edible' on the plate. And you know what? It tastes pretty danged good!

Posted by: Count de Monet at July 24, 2022 05:57 PM (4I/2K)

237 > NY Post declares Trump unfit to serve
____________

What? Even with fava beans and nice Chianti?

Posted by: Martini Farmer at July 24, 2022 05:58 PM (BFigT)

238 Conversely, lots of pork products are on sale, but maybe for the wrong reasons.
Farmers don't want to buy feed so they are selling off the livestock, it's a temporary glut.

Posted by: gourmand du jour, partly cloudy clearing in the afternoon at July 24, 2022 05:59 PM (jTmQV)

239 Never got to Flint's but years ago there was a place I liked on Fillmore called Brother's.

Mrs. F. was way too classy to show her face there but I love good BBQ.

I also loved Honey Bear's BBQ which was a concrete block hut on a side street near Sky Harbor in Phoenix. Yes, they served honey with the meat.

Posted by: San Franpsycho at July 24, 2022 06:00 PM (EZebt)

240 Posted by: Paul

I see the 2024 troll bots are getting tested already.

Posted by: Blanco Basura - moronhorde.com - Email for morons. at July 24, 2022 06:00 PM (Bd6X8)

241 Oh, at least we won't have to go vote in 2024 since the NY Times has declared themselves appointees of the Dictator

Posted by: Skip at July 24, 2022 06:01 PM (38JOs)

242 The Left

Hunter Biden laptop - the NY Post worse than National Enquirer and should be criminally charged

NY Post Editorial board opinion on Trump - one of most credible newspapers in the country

Posted by: Anti doesn't matter at July 24, 2022 06:02 PM (+4XNm)

243 Conversely, lots of pork products are on sale, but maybe for the wrong reasons.
Farmers don't want to buy feed so they are selling off the livestock, it's a temporary glut.

------------------------------

Three cheers for the big freezer

Posted by: Bigsmith at July 24, 2022 06:02 PM (vyfBU)

244 300 pound women with cleavers in their hands bellowing, "Next...I SAID NEXT!"

===I
If it was a white lady you probably wouldn't even care...

Posted by: San Franpsycho at July 24, 2022 06:02 PM (EZebt)

245 235 BBQ so expensive right now . At Pappa's BBQ in Houston, a 1/4 pound sliced beef with two sides is $17.

Posted by: Anti doesn't matter at July 24, 2022 05:53 PM

At franklin BBQ in Austin TX brisket is $34 a pound. It's insane.
Posted by: Mister Scott (formerly GWS) at July 24, 2022 05:57 PM (bVYXr)

Bidenflation at work - the price of proteins has gotten astronomical, so restaurants aren't gonna avoid passing on those costs...

I'm thinking of making chili for 7 this week. I'm gonna make it 4 pepper chili (jalapeno, serrano, bell, and sweet banana) and add fresh corn from a couple cobs, garden tomatoes, onions and canned black beans and try to get by on less beef than normal, since the veg is way cheaper b/c it's summer and peppers are going nuts in the state (at least by the prices and availability in my farm box)...I figure something spicy and different, maybe they like it just as much...

Posted by: Nova local at July 24, 2022 06:02 PM (exHjb)

246 Conversely, lots of pork products are on sale, but maybe for the wrong reasons.
Farmers don't want to buy feed so they are selling off the livestock, it's a temporary glut.
Posted by: gourmand du jour, partly cloudy clearing in the afternoon at July 24, 2022 05:59 PM (jTmQV)

Yup. Lotsa briskets in the grocers' meat cases, too. To be followed by a more-or-less permanent shortage.

Posted by: Count de Monet at July 24, 2022 06:02 PM (4I/2K)

247 Sometimes I think grocers are selling off crap meat, worse than usual. I cooked a whole chicken recently and it all tasted like liver. Not right, I dumped it.

Posted by: dartist at July 24, 2022 06:02 PM (+ya+t)

248 Not a fan of brisket. Just don't know if I've never had any that was good. Too dry.

Posted by: Golfman at July 24, 2022 06:03 PM (hOMhY)

249 I also loved Honey Bear's BBQ which was a concrete block hut on a side street near Sky Harbor in Phoenix. Yes, they served honey with the meat.

Honey Bear's is still around. They sold off the the little A frame in downtown Phoenix but the one on Van Buren is still open.

Posted by: Blanco Basura - moronhorde.com - Email for morons. at July 24, 2022 06:05 PM (Bd6X8)

250 I'm cooking a pot roast today (to avoid using charcoal) and will have mashed taters with it. Trying to finish off the remaining grocery store meat.

Posted by: Helena Handbasket at July 24, 2022 06:05 PM (llON8)

251 249 Not a fan of brisket. Just don't know if I've never had any that was good. Too dry.
Posted by: Golfman at July 24, 2022 06:03 PM (hOMhY)

This is a good opinion - it also is my least favorite type to order at a restaurant b/c it so often disappoints, whereas the other cuts tend to be similar quality across different BBQ places...and at cheaper prices!

I've had 2-3 briskets I've liked (and when I understood finally why people liked them), but I avoid them myself if I'm ordering for 1 (the briskets I've had that were good were on similar huge family platters like the content)...

Posted by: Nova local at July 24, 2022 06:06 PM (exHjb)

252 Not a fan of brisket. Just don't know if I've never had any that was good. Too dry.
Posted by: Golfman at July 24, 2022 06:03 PM (hOMhY)

Brisket slice done right don't need sauce or a knife. If it's dry and it shreds up when you try to cut it, it was done wrong.

Posted by: Count de Monet at July 24, 2022 06:06 PM (4I/2K)

253 Pork butt was on sale today, BOGO free. Looks like carnitas and some smoke, pulled pork in the future. I made green salsa today too. Gotta be prepared.

Posted by: CrotchetyOldJarhead at July 24, 2022 06:06 PM (5MVKq)

254 Not a fan of brisket. Just don't know if I've never had any that was good. Too dry.
Posted by: Golfman
Wow. Low and slow for that very reason.
Before I learned to smoke, I'd cook a brisket in a Dutch oven in the oven at maybe 225 for 4 or 5 hours. Let it cool down completely, then refrigerate overnight. Slice it, back in the Dutch oven with some kind of sauce for 3 or 4 hours more.
Before I knew smoking was a thing, we all thought we were in heaven.

Posted by: MkY at July 24, 2022 06:07 PM (cPGH3)

255 Thunderstorm rolling through now. Yay!! We so need the rain.

Posted by: Count de Monet at July 24, 2022 06:08 PM (4I/2K)

256 Sometimes I think grocers are selling off crap meat, worse than usual. I cooked a whole chicken recently and it all tasted like liver. Not right, I dumped it.

Posted by: dartist at July 24, 2022 06:02 PM

Something is going on. I have smoked ribs the exact same way I have done for 10+ years and gotten mixed results lately when I used to get nearly perfect ribs every time. Some have been so tough and chewy I had to toss them out.

Got some split chicken breasts from Kroger and when I cooked them they tasted like they had been dipped in bleach. It was horrible and into the trash they went.

Posted by: Mister Scott (formerly GWS) at July 24, 2022 06:08 PM (bVYXr)

257 I love brisket and I love a vinegar based bbq sauce with it. I like to mix pieces of it with my tater salad and the bbq sauce. I still eat like a kid though I'm barely over 29.

Posted by: Anti doesn't matter at July 24, 2022 06:10 PM (+4XNm)

258 Supposed to get T-storm tomorrow, I hope, rain barrel might be down to 1/4

Posted by: Skip at July 24, 2022 06:10 PM (38JOs)

259 It's a little sized popup storm. Won't produce much rain.

Posted by: Count de Monet at July 24, 2022 06:10 PM (4I/2K)

260 Wow. Low and slow for that very reason.
Before I learned to smoke, I'd cook a brisket in a Dutch oven in the oven at maybe 225 for 4 or 5 hours. Let it cool down completely, then refrigerate overnight. Slice it, back in the Dutch oven with some kind of sauce for 3 or 4 hours more.
Before I knew smoking was a thing, we all thought we were in heaven.
Posted by: MkY at July 24, 2022 06:07 PM (cPGH3)

I'll take a pot roast. Or those pork butts that are on sale up thread.

Thank you, though.

Posted by: Golfman at July 24, 2022 06:11 PM (hOMhY)

261 Get off the gravy boat. Abandon ship. S.O.S.

Posted by: bear with asymmetrical balls at July 24, 2022 06:12 PM (KFhLj)

262 Thunderstorm rolling through now. Yay!! We so need the rain.
Posted by: Count de Monet at July 24, 2022 06:08 PM (4I/2K)

Clear on my end of Houston.

Posted by: Anti doesn't matter at July 24, 2022 06:12 PM (+4XNm)

263 Looks like Huntsville got some good rain.

Posted by: Anti doesn't matter at July 24, 2022 06:13 PM (+4XNm)

264 Re, "know of butter", if you look up the Food Wishes recipe for fondant potatoes, he notes "if you don't know what a know of butter is, ask your British friends...they know".

Posted by: RedMindBlueState at July 24, 2022 06:14 PM (RkC6l)

265 Knob, dammit! FU, autocucumber!

Posted by: RedMindBlueState at July 24, 2022 06:15 PM (RkC6l)

266 Gotta clean up dinner - the youngest did like it a ton, so mission accomplished (and who am I kidding - double carbs with fried chicken and peaches and blueberries - not the total healthiest or original dinner, but pretty darn tasty...and Safeway did give me a coupon for 8 pieces for $6.50, which makes them about 1/3 the cost of the KFC I can't eat - and which meant, we had 16 pieces of nice dark meat, b/c it was actually still affordable!)...

Posted by: Nova local at July 24, 2022 06:15 PM (exHjb)

267 Got some split chicken breasts from Kroger and when I cooked them they tasted like they had been dipped in bleach. It was horrible and into the trash they went.
Posted by: Mister Scott (formerly GWS) at July 24, 2022 06:08 PM (bVYXr)

They might have been bleached. I sometimes smell strong bleach odor from the meat department when shopping in the late evening when they are shutting down for the night. Have noticed the same odor emanating from the meat bunkers a time or to as well.

At my Kroger, the meat department is the worst run part of the store. Outages followed by massive clearance sales on the same items, right at or just past Best By dates, saggy wet packaging, and frequent mis-priced labels and signs.

Posted by: Count de Monet at July 24, 2022 06:15 PM (4I/2K)

268 Knob, dammit! FU, autocucumber!
Posted by: RedMindBlueState

No worries.

Some of us read Moron.

Posted by: Golfman at July 24, 2022 06:16 PM (hOMhY)

269 Golfman, there is little in the animal kingdom that rivals a beef chuck roast, well marbled.
My wife cooks one in the cast iron skillet that is hard to sit down to eat, unless you've been picking before. Pork butts are the most versatile cut there is.

Posted by: MkY at July 24, 2022 06:17 PM (cPGH3)

270 But woe unto he who dawdled when it was his turn. 300 pound women with cleavers in their hands bellowing, "Next...I SAID NEXT!"

Is next...mystery meat!

- Svetlana

Posted by: RedMindBlueState at July 24, 2022 06:17 PM (RkC6l)

271 The ratio of dark and thunder to raindrops is too high!

Posted by: Count de Monet at July 24, 2022 06:18 PM (4I/2K)

272 No worries.

Some of us read Moron.
Posted by: Golfman at July 24, 2022 06:16 PM

Thank God for small favors.

Posted by: RedMindBlueState at July 24, 2022 06:18 PM (RkC6l)

273 Ah, the old Gravy Boat! Looks well used...

That Corpse Reviver looks delicious....I will have to make one soon.

Oh look, martini time! One olive only please

Posted by: Hairyback Guy at July 24, 2022 06:18 PM (R/m4+)

274 Something is going on.
-----
I think they're cheating the price increases. What are you going to do, bring back a piece of cooked meat? They know it, I hope it doesn't last.

Posted by: dartist at July 24, 2022 06:19 PM (+ya+t)

275 Re, "know of butter", if you look up the Food Wishes recipe for fondant potatoes, he notes "if you don't know what a know of butter is, ask your British friends...they know".
Posted by: RedMindBlueState at July 24, 2022 06:14 PM (RkC6l)

When I helped my friend in her bakery she made industrial portions of butter cream frosting . When I dumped the blocks of butter into the mixing machine that was a 'know' of butter.

Posted by: Anti doesn't matter at July 24, 2022 06:19 PM (+4XNm)

276 The ratio of dark and thunder to raindrops is too high!
Posted by: Count de Monet
--------

The rants is too damn high!

Posted by: Mike Hammer, etc., etc. at July 24, 2022 06:19 PM (cBSFw)

277 Hot dang buddy. THAT's a tray I will NOT be late for. In my family, maybe like yours, if'n your late to the plate, you may have to skate, not ate.

Posted by: Ray at July 24, 2022 06:19 PM (sw3xv)

278 The ratio of dark and thunder to raindrops is too high!
Posted by: Count de Monet

You've described the area south of I-70 in KCMo perfectly.

Posted by: MkY at July 24, 2022 06:19 PM (cPGH3)

279 Oh look, martini time! One olive only please
Posted by: Hairyback Guy at July 24, 2022 06:18 PM

Waaay ahead of you.

Posted by: RedMindBlueState at July 24, 2022 06:19 PM (RkC6l)

280 "NY Post declares Trump unfit to serve "

Well bless their hearts.

Posted by: Tuna at July 24, 2022 06:23 PM (gLRfa)

281 You've described the area south of I-70 in KCMo perfectly.
Posted by: MkY at July 24, 2022 06:19 PM (cPGH3)

----------

We're not getting thunder and lightning to the north of you. Just a bit of rain.

Posted by: Duke Lowell at July 24, 2022 06:23 PM (u73oe)

282 OK Gotcha. That is not a cool old gravy boat. Those of us that know exactly what it is won't say, coz we don't want to spoil it for the rest of yuz. Use what ya got.

Posted by: Ray at July 24, 2022 06:24 PM (sw3xv)

283 The driveway and street have been moistened. Areas under the oak and pine trees are quite dry still.

Posted by: Count de Monet at July 24, 2022 06:25 PM (4I/2K)

284 We're not getting thunder and lightning to the north of you. Just a bit of rain.
Posted by: Duke Lowell
Braggart.

Posted by: MkY at July 24, 2022 06:25 PM (cPGH3)

285 Excuse me grandma, would you please pass the piss boat?

Posted by: Duke Lowell at July 24, 2022 06:26 PM (u73oe)

286 The plastic thing in picture?
Isn't that a gravy separator? A gravy boat is for the finished, and hot might not work well.

Posted by: Skip at July 24, 2022 06:26 PM (38JOs)

287 The plastic thing in picture?
Isn't that a gravy separator? A gravy boat is for the finished, and hot might not work well.
Posted by: Skip at July 24, 2022 06:26 PM (38JOs

That's made for bladder gravy.

Posted by: Anti doesn't matter at July 24, 2022 06:29 PM (+4XNm)

288 The plastic thing in picture?
-------

A sign that you life has taken a turn for the worse.

Posted by: Mike Hammer, etc., etc. at July 24, 2022 06:31 PM (FJCnW)

289 Oh look, martini time! One olive only please
Posted by: Hairyback Guy at July 24, 2022 06:18 PM

Waaay ahead of you.
Posted by: RedMindBlueState at July 24, 2022 06:19 PM
_____________

Waaaaaaaaaay ahead of both of you. Like light years.

Posted by: Martini Farmer at July 24, 2022 06:33 PM (BFigT)

290 Finally, the rains unleashed.

Posted by: Count de Monet at July 24, 2022 06:33 PM (4I/2K)

291 I was told to ask for a woman named Sarah. And to bring $85.00. Seems like a lot for dinner.

Posted by: Mike Hammer, etc., etc. at July 24, 2022 06:33 PM (FJCnW)

292 In fairness, bbq is mostly about.substandard grades of food made to taste better

Posted by: Y5 at July 24, 2022 06:35 PM (yE7eO)

293 Running out of propane in the middle of cooking up some steaks kinda sucks.

Posted by: Shep Fairy Smith's Sore Ass at July 24, 2022 06:35 PM (R5lpX)

294 Waaaaaaaaaay ahead of both of you. Like light years.
Posted by: Martini Farmer at July 24, 2022 06:33 PM

This guy? He gets it.

Posted by: RedMindBlueState at July 24, 2022 06:35 PM (RkC6l)

295 In fairness, bbq is mostly about.substandard grades of food made to taste better
Posted by: Y5

True dat.

Posted by: MkY at July 24, 2022 06:36 PM (cPGH3)

296 "But woe unto he who dawdled when it was his turn. 300 pound women with cleavers in their hands bellowing, "Next...I SAID NEXT!" "
------

You need to try this place, "Piece of Meat":

https://tinyurl.com/2bknszbx

Posted by: Javems at July 24, 2022 06:37 PM (AmoqO)

297 Many are complaining about the quality of meat these days.
No surprise, and its not going to get better. Probably by next year you will be buying processed meat and be happy to get it.
Tried Edible mushrooms yet as a substitute.

Posted by: Colin at July 24, 2022 06:37 PM (YVx1O)

298 Folks...I have been in a meeting for two hours. I apologize for not yanking everyone's chains for shaking their Manhattans!

Thanks for reading and playing!

Posted by: CharlieBrown'sDildo at July 24, 2022 06:39 PM (8ycQv)

299 "Some" mushrooms, properly seasoned can, sorta', taste like meat. But not really. Mostly salty.

And mushrooms.

YMMV

Posted by: Martini Farmer at July 24, 2022 06:41 PM (BFigT)

300 >>Finally, the rains unleashed.

I miss the rains.

Posted by: JackStraw at July 24, 2022 06:42 PM (ZLI7S)

301 Posted by: CharlieBrown'sDildo

Uh oh.

Posted by: Infidel at July 24, 2022 06:43 PM (mn1Pi)

302 293 Running out of propane in the middle of cooking up some steaks kinda sucks.
Posted by: Shep Fairy Smith's Sore Ass at July 24, 2022 06:35 PM (R5lpX)

Friction works, Shep.

Posted by: Golfman at July 24, 2022 06:43 PM (hOMhY)

303 >>> 298 Folks...I have been in a meeting for two hours. I apologize for not yanking everyone's chains for shaking their Manhattans!

Thanks for reading and playing!
Posted by: CharlieBrown'sDildo at July 24, 2022 06:39 PM (8ycQv)

Who has a meeting on Sunday? Is this some sort of cob plot??

Posted by: Helena Handbasket at July 24, 2022 06:43 PM (llON8)

304 Summer 2024 cookouts will feature cricket&mealworm burger patties on 40% sawdust buns.

Posted by: Count de Monet at July 24, 2022 06:44 PM (4I/2K)

305 295 In fairness, bbq is mostly about.substandard grades of food made to taste better
Posted by: Y5

True dat.
Posted by: MkY at July 24, 2022 06:36
----------------

????

Posted by: olddog in mo, No Cheetos allowed on the 'toon at July 24, 2022 06:44 PM (OWmSs)

306 ... wait, you weren't all helping Sefton unpack, were you???

Posted by: Helena Handbasket at July 24, 2022 06:44 PM (llON8)

307 I miss the rains.

Down in Africa?

Posted by: Guy Mohawk at July 24, 2022 06:45 PM (8GBH4)

308 I was not invited. The meeting was about me, wasn't it?

Posted by: Weasel at July 24, 2022 06:45 PM (0IeYL)

309 >>Down in Africa?

Sure as Kilimanjaro rises like Olympus above the Serengeti

Posted by: JackStraw at July 24, 2022 06:47 PM (ZLI7S)

310 Q isn't substandard food. It's about taking cheap cuts of meat and making them delicious. Same with most soul food.

Posted by: Duke Lowell at July 24, 2022 06:48 PM (u73oe)

311 I miss the rains.
Posted by: JackStraw at July 24, 2022 06:42 PM

Partially, or in toto?

Posted by: Duncanthrax at July 24, 2022 06:49 PM (a3Q+t)

312 Do I smell spent powder?

Posted by: Eromero at July 24, 2022 06:49 PM (0OP+5)

313
Late, of course.

some of the best bbq i have ever been blessed to sample came from hole in the wall shit looking places.

example, https://is.gd/isHwrV

looks like a shit hole, right? OMFG! damned good bbq. if you're passing through Hell's Front Porch, pre or postceeded by Satan's Nutsack...try this place out.

Posted by: BifBewalski @ (MrZQl) - at July 24, 2022 06:49 PM (MrZQl)

314 I was not invited. The meeting was about me, wasn't it?
Posted by: Weasel at July 24, 2022 06:45 PM

Were your ears burning?

Posted by: Duncanthrax at July 24, 2022 06:50 PM (a3Q+t)

315 Partially, or in toto?
Posted by: Duncanthrax at July 24, 2022 06:49 PM (a3Q+t)

-----------

I dunno. Let's ask Rosanna.

Posted by: Duke Lowell at July 24, 2022 06:50 PM (ada2f)

316 310 Q isn't substandard food. It's about taking cheap cuts of meat and making them delicious. Same with most soul food.

Posted by: Duke Lowell at July 24, 2022 06:48 PM (u73oe)

And French, as is most food.

Posted by: Javems at July 24, 2022 06:50 PM (AmoqO)

317
Posted by: Eromero at July 24, 2022 06:49 PM (0OP+5)
---
SOON.

Posted by: Weasel at July 24, 2022 06:50 PM (0IeYL)

318 >>> 309 >>Down in Africa?

Sure as Kilimanjaro rises like Olympus above the Serengeti

Posted by: JackStraw at July 24, 2022 06:47 PM (ZLI7S)

I'm more than twice as tall as that punk.

Posted by: Kilimanjaro at July 24, 2022 06:51 PM (llON8)

319 Thinking of straight scotch, nothing shaken or sturred

Posted by: Skip at July 24, 2022 06:51 PM (38JOs)

320 I was not invited. The meeting was about me, wasn't it?
Posted by: Weasel

hand over your employee badge. security has already packed you stuff and will escort you out the door.

Posted by: BifBewalski @ (MrZQl) - at July 24, 2022 06:51 PM (MrZQl)

321 Posted by: Duncanthrax at July 24, 2022 06:50 PM (a3Q+t)
---
All I know is blog performance evaluations will be out soon. This can't be good!

Posted by: Weasel at July 24, 2022 06:52 PM (0IeYL)

322 Rosanna, boy did she turn into a train wreck

Posted by: Skip at July 24, 2022 06:52 PM (38JOs)

323 Ever tried making chicken fried steak out of a decent steak? It's awful. Now, take a cube steak and...

Posted by: Duke Lowell at July 24, 2022 06:53 PM (u73oe)

324 Friction works, Shep.
Posted by: Golfman at July 24, 2022 06:43 PM (hOMhY)

**

I had a dream last night...my ass was a salad patch and you were a hog rooting around in it.

Posted by: Shep Fairy Smith's Sore Ass at July 24, 2022 06:53 PM (R5lpX)

325 What do you call people who take expensive cuts of meat and make it taste substandard?

Posted by: Anti doesn't matter at July 24, 2022 06:54 PM (+4XNm)

326 “248 Not a fan of brisket. Just don't know if I've never had any that was good. Too dry.”

Then you haven’t had well made brisket. I smoked a brisket just yesterday and it is still moist and juicy all the way the way through a day later.

The proper way is to smoke it low and slow. Trim the fat so there is a about 1/4” layer on top. I score the fat with a sharp knife then cover with my own dry rub when it is cold. But you will never go wrong with simple salt and pepper for a dry rub.

Let it warm up for an hour on the counter, before putting on the smoker and then smoke starting at 225F, let it slowly come up to 250F. I use pecan or oak wood for the fire.

Smoke it fat side up until interior temp hits 165F, which is typically stall time. I take it off the smoker and wrap it tight in butcher paper. And cook it until interior temp is 200F. Remove from heat and put in a cooler for 1-2 hrs to rest and let the temp reduce slowly.

Done right, the fat will render throughout the smoke and the meat will absorb the juices. Like I said, brisket done right is not dry, it is tender and juicy.

Posted by: Eric at July 24, 2022 06:54 PM (a2F+C)

327 hand over your employee badge. security has already packed you stuff and will escort you out the door.
Posted by: BifBewalski @ (MrZQl) - at July 24, 2022 06:51 PM (MrZQl)
----
man if I had a nickel for every time I've heard that!

Posted by: Weasel at July 24, 2022 06:54 PM (0IeYL)

328 On vacation this week on the weird side of the Atlantic and forgot which day it is. I need to send in some food related thingys next week. I've already finished 2 bottles of local wine and 4 beers tonigh er by myself. Is it weird if I had both red and white.. Now off to read my daily Jack Carr inspirationals.

Posted by: Mishdog at July 24, 2022 06:54 PM (O2Rk4)

329 What do you call people who take expensive cuts of meat and make it taste substandard?
Posted by: Anti doesn't matter at July 24, 2022 06:54 PM (+4XNm)

---------

Yankees?

Posted by: Duke Lowell at July 24, 2022 06:55 PM (u73oe)

330 You should have had a nap. That's what I did. Doing my part to prevent dementia according to the latest articles.

Posted by: Notsothoreau at July 24, 2022 06:55 PM (YynYJ)

331 What do you call people who take expensive cuts of meat and make it taste substandard?
Posted by: Anti doesn't matter at July 24, 2022 06:54 PM (+4XNm)

---------

Yankees?

Posted by: Duke Lowell at July 24, 2022 06:55 PM

English?

Posted by: Mister Scott (formerly GWS) at July 24, 2022 06:56 PM (bVYXr)

332 What do you call people who take expensive cuts of meat and make it taste substandard?
Posted by: Anti doesn't matter at July 24, 2022 06:54 PM (+4XNm)

The Federal Government.

Posted by: Hairyback Guy at July 24, 2022 06:57 PM (R/m4+)

333 Is it weird if I had both red and white.. Now off to read my daily Jack Carr inspirationals.
Posted by: Mishdog at July 24, 2022 06:54 PM (O2Rk

As long as you had steak and lobster with it.

Posted by: Anti doesn't matter at July 24, 2022 06:57 PM (+4XNm)

334 All I know is blog performance evaluations will be out soon. This can't be good!
Posted by: Weasel at July 24, 2022 06:52 PM

You did achieve Honorary Texan. You listed that on your self-evaluation, didn't you?

Posted by: Duncanthrax at July 24, 2022 06:57 PM (a3Q+t)

335 As long as you had steak and lobster with it.
Posted by: Anti doesn't matter at July 24, 2022 06:57 PM (+4XNm)

Grilled rabbit and shrimp...does tha count?

Posted by: Mishdog at July 24, 2022 06:59 PM (O2Rk4)

336 White with the rabbit and red with the shrimp?

Posted by: Infidel at July 24, 2022 07:00 PM (mn1Pi)

337 White with the rabbit and red with the shrimp?
Posted by: Infidel at July 24, 2022 07:00 PM (mn1Pi)

Flip the script

Posted by: Anti doesn't matter at July 24, 2022 07:01 PM (+4XNm)

338 I know. Just being a smart ass.

Nood.

Posted by: Infidel at July 24, 2022 07:02 PM (mn1Pi)

339 I know. Just being a smart ass.

Nood.
Posted by: Infidel at July 24, 2022 07:02 PM (mn1Pi)

I knew you knew. Being a smarter ass. 😀

Posted by: Anti doesn't matter at July 24, 2022 07:03 PM (+4XNm)

340 Gonna try smoking lobster this year.

Posted by: JackStraw at July 24, 2022 07:03 PM (ZLI7S)

341 In the top photo I'll give them an A for variety and selection and portion. But I have to give them a C for presentation.

Posted by: Dr. Bone at July 24, 2022 07:12 PM (0ocXn)

342 I miss the rains.

Down in Africa?
Posted by: Guy Mohawk at July 24, 2022 06:45 PM (8GBH4)

I bless them.

Posted by: G'rump928(c) at July 24, 2022 07:16 PM (hwaFC)

343 Lamb chops in a garlic and rosemary marinade hitting the grill in about 15 minutes. Local Vons had em for $5/lb on Friday. That was a table-pounding buy, right there.

Posted by: Joe Kidd at July 24, 2022 07:24 PM (bUGMk)

344 isn't substandard food. It's about taking cheap cuts of meat and making them delicious. Same with most soul food.

that is sort of the def of substandard, if you need to do something to beef to improve the taste it is substandard, duh?

Posted by: confederatefifth at July 24, 2022 07:36 PM (kIwYf)

345 If the finished dish is delicious, then the food is not 'substandard'

Posted by: JQ at July 24, 2022 07:45 PM (dpnJh)

346 I get paid more than $85 every hour for working on the web. I found out about this activity 3 months prior and subsequent to joining this I have earned effectively $15k from this without having internet working abilities.
Simply give it a shot on the accompanying site... www.Salarycash1.com

Posted by: Sarah at July 25, 2022 12:02 AM (Zxnwb)

347 Is the top photo from Lewis BBQ in Charleston, SC? Sure looks like it.

Posted by: John Juan at July 25, 2022 06:40 AM (Xm5Cc)

Processing 0.04, elapsed 0.0536 seconds.
15 queries taking 0.0178 seconds, 356 records returned.
Page size 181 kb.
Powered by Minx 0.8 beta.